Beef and red wine casserole

This is a recipe that came about because I had 3 sick munchkins, was feeling awful myself and couldn’t bear the thought of going out in the cold and pouring rain to do the grocery shopping! So dinner had to come from the pantry/freezer dregs!

It is delicious, but really simple and it took me about 7 minutes to make the whole thing – bonus!!

  • 800g diced casserole beef1-August 2013 005
  • 1 tin crushed tomatoes
  • 1/2 tin red wine
  • 2 tsp Massel beef style stock powder
  • 2 tsp minced garlic
  • 3 medium carrots, roughly chopped
  • 2 cups sliced mushrooms

Place the beef in the bottom of the slow cooker.

Mix together the tomatoes, wine, stock powder and garlic and pour over the beef.

Mix in the carrots.

Place the lid on the slow cooker and cook for 5 hours on low.

Mix in the mushrooms and stir well then return the lid and cook for another 2 hours on low.

Serve on a bed of mashed potato (it’s particularly nice with sweet potato) and steamed greens.

Perfect comfort food for a cold wintery night!

Serves about 6 adults and freezes well.

Enjoy

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