Beef Casserole With Semi Sun-Dried Tomatoes

READY IN: 4hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dust beef in flour, shaking off excess flour.
  • Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
  • To the same frying pan, add onion and garlic, cook stirring for 1-2 minutes or until onion is softened.
  • Add carrots and celery and cook for a further 3 minutes.
  • Stir tomato paste into the vegetables, cook 1 minute.
  • Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes.
  • 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.
  • Season to taste and serve hot with mashed potatoes.
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