Beef and Mushroom Slow Cooked Casserole
Prep Time10 minutes mins
Cook Time6 hours hrs
Course: Main Course
Keyword: Beef, Slow Cooked
Servings: 12 bariatric serves
Calories: 325kcal
- 1.5 kg beef chuck steak
- 2 tbs plain flour
- 2 tbs olive oil
- 1 onion chopped
- 8 French shallots peeled, halved
- 3/4 cup dry red wine
- 400 g can crushed tomatoes
- 1 cup beef stock
- 200 g cup mushrooms quartered
- 200 g Swiss brown mushrooms quartered
- 2 tbs chopped oregano
- 2 bay leaves
- Mashed potato to serve
- 1/4 cup chopped flat leaf parsley plus extra parsley, fried, to serve
Trim fat from beef and cut into 3cm pieces. Toss in flour, seasoned with salt and pepper, to coat well.
Heat 1 tbs oil in a frying pan and cook beef in batches until browned. Transfer to a plate. Add remaining oil to same pan and cook onion and shallots for 5 minutes or until softened. Deglaze pan with red wine, scraping bits from base of pan. Add tomatoes, stock, mushrooms, oregano and bay leaves. Season to taste.
Transfer mixture to slow cooker and cook on high for 4-6 hours or on low for 6-8 hours.
Cook potato minis as per packet instructions. Stir chopped parsley through the casserole. Serve with potatoes and garnish with fried parsley.
- If you don't have a slow cooker, follow recipe to end of step 2, then simmer, covered on low heat for 2 hours until tender.
- If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
Calories: 325kcal | Carbohydrates: 7g | Protein: 27g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 152mg | Potassium: 628mg | Fiber: 1g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 3mg