This is an excellent and simple beef casserole. It doesn’t need anything to go with it because of the large amounts of vegetables in it. However, it throws off a lot of sauce so if mashed potatoes are your thing, go for it!
8 carrots, peeled and cut into bite sized pieces
8 celery sticks, cut into bite sized pieces
2 tablespoons butter
2 tablespoons olive oil
1kg stewing beef (shin beef, braising steak, knuckle etc.) cubed
2 onions, peeled and roughly chopped
3 to 4 cloves of garlic, peeled and finely chopped
2 tablespoons flour
250ml red wine
500ml beef stock (I use an Oxo cube)
400g tin chopped tomatoes
2 tablespoons tomato puree
A generous pinch of chilli flakes
2 tablespoons red wine vinegar
1 tsp Marmite
Freshly ground black pepper
Several sprigs fresh thyme (or 1 tsp dried thyme)
Place the carrots and celery in the bowl of your slow cooker.
Heat the butter and oil in a large pan and brown the beef in batches, removing each batch to a bowl once browned. Next sauté the onions until soft and starting to colour. Add the garlic and stir-fry for 1 minute.
Sprinkle in the flour and continue to cook, stirring. If it starts to catch, add a splash of stock. Continue to stir adding the wine splash by splash, then pour in the stock and cook uncovered until the mixture has thickened and reduced. This is important to get rid of the alcohol.
Add all of the remaining ingredients and the beef, bring the mixture to a simmer, then pour it over the carrots and celery in the slow cooker bowl. Give everything a good stir, cover and cook on low for 9 to 10 hours.