This warming casserole combines beef chuck steak with a number of fall vegetables. You can modify the recipe by including other vegetables, such as turnip, celeriac, and Jerusalem artichokes.
From: Delish Family Slow Cooker © 2012 by Hearst Communications, Inc. Buy the Book Now!
Cal/Serv:
437
Yields:
6
Total Time:
8
hours
30
mins
2 1/2
lb.
beef chuck steak
c.
all-purpose flour
1/4
c.
olive oil
2
medium brown onions
2
medium carrots
2
stalk celery
1
medium parsnip
1
medium rutabaga
3
clove garlic
1/4
c.
tomato paste
14 1/2
oz.
canned crushed tomatoes
1
c.
beef stock
2
dried bay leaves
10
sprig fresh thyme
- Coat beef in flour; shake off excess. Heat 2 tablespoons of the oil in large frying pan; cook beef, in batches, until browned all over. Transfer beef to 4 1/2-quart slow cooker.
- Heat remaining oil in same pan; cook onion, carrot, celery, parsnip, rutabaga, and garlic; stirring, until onion softens. Add paste; cook, stirring, 1 minute. Remove from heat; stir in undrained tomatoes and stock.
- Stir vegetable mixture and bay leaves into cooker; add thyme. Cook, covered, on low, 8 hours. Discard thyme and bay leaves; season to taste.
Ian Wallace
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