Basic Beef Slow Cooker Casserole Food

SLOW COOKER BEEF CASSEROLE

Steps:

• Heat the oil in a large frying pan and add the beef. Cook for a few minutes until all sides have browned.
• Add the beef, along with any pan juices, to the slow cooker.
• Add the remaining ingredients and stir well.
• Cook on high for 4-5 hours or low for 7-8 hours.
• Serve with mashed potato.

SLOW COOKER BEEF CASSEROLE

Steps:

• Put the beef into a large bowl with the red wine, peeled garlic cloves, sliced onions, orange peel and bay leaf. Season with salt and pepper and give it all a stir. Cover the bowl with cling film and refrigerate for 30 minutes or overnight if cooking in the morning.
• In the morning, add the olive oil to the bottom of the slow cooker with the bacon lardons. Tip half the beef and its marinade into the slow cooker. Add in the carrots, then tip the rest of the beef on top. Put the lid on the slow cooker and cook on high for 8-10 hours.
• When ready to serve, stir in the chopped parsley and black olives. Serve the casserole with creamy mash or rice.

BASIC BEEF SLOW COOKER CASSEROLE

Steps:

• Heat the oil in a large frying pan.
• Pat steak cubes dry with a paper towel and add to pan, brown on all sides.
• Add onion to pan and saute until soft.
• Place the stock in to the slow cooker along with the meat and onion mixture, add the sliced carrots and parsnip, salt and pepepr and bouquet garni.
• Cook for approximately 7-8 hours on low or 6-7 on high.
• Remove bouquet garni.
• Blend the butter and flour together thoroughly and stir into the hot casserole a dab at a time to thicken.
• Serve with creamy hot mashed potatoes (or rice) and garnish with the parsley.

SLOW-COOKER BEEF STEW

Steps:

• Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
• Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
• If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.