Specifications

Family Beef Casserole with Semi Dried Tomatoes
Serves 6-8
2 kg chuck or round steak, diced
½ cup flour
3 tablespoons olive oil
2 bunches of spring onion, stalk trimmed,
peeled and left whole
3 cloves garlic, crushed
3 carrots, diced
4 celery stalks, sliced
¹/
³
cup tomato paste
½ cup red wine
1 cup semi dried tomatoes
2 tablespoons chopped fresh thyme
2 bay leaves
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat half the oil in a large frying pan and
cook beef in batches until brown. Transfer
to slow cooker.
2. Heat remaining oil and cook onion and
garlic for 1-2 minutes or until onion is
softened. Add carrots, celery and tomato
paste and cook for a further 3 minutes.
3. Add wine and allow alcohol to evaporate
and liquid to reduce slightly.
4. Place vegetables and remaining ingredients
in slow cooker. Stir through. Cover and
cook on HIGH 3-4 hours or LOW 5-6
hours.
5. Season to taste and serve hot with mashed
potatoes or thick sliced Italian bread.
Beef Brisket with Vegetables
Serves 6-8
1 large carrot, cut into matchsticks
2 large potatoes, diced
1.5kg rolled beef brisket
¼ cup seasoned flour
2 tablespoons olive oil
2 onions, cut into wedges
3 cloves garlic, crushed
1 cup tomato passata
1 cup beef stock
2 bay leaves
10 thyme sprigs
salt and freshly ground black pepper
1. Place carrot and potatoes in base of slow
cooker.
1. Dust beef in flour, shaking off excess flour.
2. Heat half the oil in a large non-stick frying
pan. Cook beef until brown. Transfer to
slow cooker.
3. Heat remaining oil and cook onion for 2-3
minutes or until softened. Add garlic and
cook, stirring for 30 seconds. Add to slow
cooker with remaining ingredients.
4. Cover and cook on HIGH 4-5 hours or LOW
6-8 hours.
5. Transfer meat to a plate, cover with foil
and stand for 10 minutes before slicing.
6. Using a large spoon, skim any fat from the
top.
7. Serve beef with vegetables and sauce.
Recipes continued
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