Beef Casserole With Semi Sun-Dried Tomatoes

Adapted from the Sunbeam Slow Cooker Instruction Booklet. A tasty beef casserole with tomato and red wine flavours.

• Ready In: 4 hrs 30 mins
• Serves: 4

Ingredients

• 1  kg  chuck steaks or 1  kg  round steak, cut into 2cm cubes
• 1⁄2 cup flour
• 2  tablespoons olive oil
• 1  onion, sliced
• 2  small carrots, diced
• 2  celery ribs, sliced
• 1⁄4 cup tomato paste
• 1⁄4 cup red wine
• 1⁄2 cup  semi sun-dried tomato
• 2  tablespoons fresh thyme, chopped
• 2  bay leaves
•  salt and pepper

Directions

1. Dust beef in flour, shaking off excess flour.
2. Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
3. To the same frying pan, add onion and garlic, cook stirring for 1-2 minutes or until onion is softened.
4. Add carrots and celery and cook for a further 3 minutes.
5. Stir tomato paste into the vegetables, cook 1 minute.
6. Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes.
7. Place vegetables and remaining ingredients in slow cooker. (Go easy on the thyme if you don't like it too herby.)Cover and cook on HIGH 3-4 hours or LOW 5-6 hours.
8. Season to taste and serve hot with mashed potatoes.