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!
beef chuck steak
medium brown onions
canned crushed tomatoes
dried bay leaves
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.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io