I am very thankful to finally have my lovely big slow cooker out of storage! We have had a few weeks of ongoing illness in our house so I have really appreciated not needing to cook too much right before dinner time.
This meal gets some mixed reviews at our place – Peter and I really enjoy it, as does George. Harry and Will quite enjoy it after initial convincing to get them to try it, but Ellie flat out refuses to try anything but the pasta. Oh well, we’ll keep trying!
- 800g diced casserole/gravy beef
- 1/2 tbsp plain GF flour
- 1 heaped tbsp my French Onion soup dry mix
- 1/2 tsp paprika
- 2 tbsp tomato paste
- 1/4 cup red wine
- 1 cup very hot water
- 100g coconut cream (optional)
- 4 cups sliced mushrooms
In a plastic bag (double bag is best to avoid mess!) mix together the dry ingredients. In batches add in the beef and shake to coat, then transfer to the slow cooker before continuing with next batch.
In a separate container, mix together the tomato, garlic, wine and water. Pour over the beef, replace lid and cook on low for 4 hours. (Occasionally, at this point I also add in 4-5 large, chopped carrots … to make the side veg prep easier at serving time).
Add sliced mushroom, stir well. Return lid and cook for a further 2 hours. It will initially look like too many mushrooms – be patient!!
Just before serving, if you want a creamier sauce, stir in coconut cream, then serve on a bed of mashed sweet white potatoes or GF pasta (this is cause of great debate in our house!) and with steamed veg.
This makes a big batch, enough for 2/3 serves so I freeze the remaining meat mix. Love cooking in bulk!