There is something about slow cooked food that warms the heart. The meat in your mouth meat combined with the rich taste just seem to fulfill you. There are two big reasons why I love slow cooking 1) it’s usually low fat and 2) It could serve as a one pot dish.
One could even argue that this is very similar to my Red Wine Beef and Onion Pies that I posted recently. This slow cooked casserole has more liquid (ie wine) and veges. The pies are thicker and richer in its gravy and certainly not as many ingredients to it. I love having mash potato to this dish- especially with a good squash of garlic to it.
Slow Cooked Red Wine Beef Casserole (serves 4)
450 grams of lean beef chunks
2 onions sliced
1.5 cups of red wine (cabernet sauvignon)
3-4 carrots diced roughly
2 cups of button mushrooms stems removed
1 tablespoon of flour
500 ml beef stock
Brown beef in batches. Remove from pot. Cook sliced onions till soft. Add in a tablespoon of flour with the beef. Throw in wine and beef stock. Simmer for 1 hour. Add vegetables and simmer for another 30 minutes. Serve with garlic mashed potatoes.