Super easy to prepare, this slow cooker specialty will essentially create itself during the course of the day.
As the winter begins to well and truly settle in, Brett shows us one of his favourite hearty dishes that’s sure to please the entire family on a chilly Blue Mountain’s night. Super easy to prepare, this slow cooker specialty will essentially create itself during the course of the day. When you get home at the end of the day and are greeted by the warming aroma, all you have to do is serve up and enjoy.
Ingredients
- 900g beef chuck
- 400g tinned tomato
- 2 x cloves of garlic
- 2 x carrots
- 1/2 leek stalk
- 2 x brown onions
- 2 x celery sticks
- 4 medium potatoes
- 1.5 litres of beef stock
- 200ml red wine
- 200g mushrooms
- Sprig or salt bush
- Oil for cooking
- 100g cherry tomatoes
- 1 x shallot for garnishing
Method
In hot pan sauté off the Beef and brown add the veges, garlic and herbs then sauté.
Add the red wine and reduce by 1/3 then add the tinned tomato and mix
Place the ingredients into a stock pot/slow cooker, cover with the beef stock and cook for approximately 6 to 8 hours on a low heat.
Skim the oil off the top and then add the mushrooms 30 min prior to serving add the tomatoes 5 min prior to serving.