Description
A hearty and flavorful slow-cooked summer beef casserole packed with tender beef, seasonal vegetables, and rich tomato-based sauce. Perfect for a comforting family meal.
Ingredients
- 2 tbsp olive oil
- 800g stewing beef, cut into chunks
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 2 carrots, sliced
- 2 celery sticks, sliced
- 1 red pepper, chopped
- 400g canned chopped tomatoes
- 2 tbsp tomato purée
- 150ml red wine (optional)
- 150ml beef stock
- 2 tsp dried mixed herbs
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tbsp of olive oil in a large frying pan over medium heat. Brown the beef in batches and set aside.
- In the same pan, add the remaining olive oil. Sauté the onion and garlic for 2–3 minutes until softened.
- Add the carrots, celery, and red pepper. Cook for another 5 minutes, stirring occasionally.
- Transfer the vegetables and browned beef to a slow cooker.
- Add the chopped tomatoes, tomato purée, red wine (if using), beef stock, and dried herbs. Season with salt and pepper.
- Stir everything together, cover with the lid, and cook on low for 6–8 hours or high for 3–4 hours, until the beef is tender.
- Before serving, check seasoning and adjust if needed. Garnish with fresh chopped parsley.
Notes
- You can substitute red wine with extra beef stock if preferred.
- This dish pairs well with mashed potatoes, rice, or crusty bread.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg
