This slow cooker beef casserole with tender beef cooked in a rich red wine gravy is so comforting, especially when spooned over fluffy mashed potato. Prepare this simple dish in the morning and leave it to cook while you get on with all the other things you have to do during the day. Come dinner time the kitchen smells amazing, and dinner is done!
The red wine is optional, however it does add a depth of flavour that you cannot recreate without it. That said, if you don't want to use wine, don't let that stop you from making and enjoying this winter warmer.
This casserole is also great to meal prep and it freezes beautifully.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 sticks celery finely chopped
- 3 carrots cut into chunks
- 5 sprigs fresh thyme
- 3 cloves garlic minced
- 2 ½ tablespoons cornflour from corn not wheat
- pinch salt
- black pepper
- 1 teaspoon sweet paprika
- 1 kg braising beef cubed
- 2 tablespoons tomato puree / paste
- 120 ml red wine or add more stock
- 500 ml chicken or beef stock
- 1 teaspoon gluten free soy sauce or tamari
- 2 bay leaves
To serve
- mashed potato
- finely chopped parsley
Method
- Fry the onion in 1 tablespoon of the oil over a medium heat for 5-7 minutes, until soft.
- Add the celery and carrot and thyme and cook for 2-3 minutes then add the garlic and cook for 1 minute.
- Tip into the slow cooker.
- Mix the cornflour with the salt, black pepper and paprika, then add the cubes of beef. Stir well to coat the beef in the seasoned flour.
- Heat the other 1 tablespoon oil in the pan you cooked the vegetables in over a high heat. Add the beef and cook until golden - you might have to do this in two batches, depending on the size of your pan.
- Add the tomato puree / paste and cook for 1 minute, then tip into the slow cooker.
- Pour the red wine into the pan and let bubble for a minute, scraping up the bits of beef as it does, then tip all this into the slow cooker.
- Pour in the stock and gluten-free soy sauce and add the bay leaves.
- Place the lid on and cook on low for 8 hours or high for 4 hours.
- If after cooking the gravy looks a little thin, spoon half into a pan and place over a high heat. Boil rapidly for 1-2 minutes until thickened, then stir this back into the slow cooker.
- To serve, spoon over fluffy mashed potato, rice or quinoa, and sprinkle with fresh parsley.
- Store leftovers in the fridge, covered, for up to 3 days, or freeze for up to 3 months.
Nutrition
Calories 510kcal | Carbohydrates 15g | Protein 60g | Fat 20g | Saturated Fat 5g | Polyunsaturated Fat 1g | Monounsaturated Fat 10g | Cholesterol 155mg | Sodium 512mg | Potassium 1390mg | Fiber 3g | Sugar 5g | Vitamin A 7994IU | Vitamin C 8mg | Calcium 100mg | Iron 6mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 sticks celery finely chopped
- 3 carrots cut into chunks
- 5 sprigs fresh thyme
- 3 cloves garlic minced
- 1 kg braising beef cubed
- 2 tablespoons cornflour from corn not wheat
- pinch salt
- black pepper
- 1 teaspoon sweet paprika
- 2 tablespoons tomato puree / paste
- ½ c red wine or add more stock
- 2 c chicken or beef stock
- 1 teaspoon gluten-free soy sauce or tamari
- 2 bay leaves
To serve
- mashed potato
- finely chopped parsley
Method
- Fry the onion in 1 tablespoon of the oil over a medium heat for 5-7 minutes, until soft.
- Add the celery and carrot and thyme and cook for 2-3 minutes then add the garlic and cook for 1 minute.
- Tip into the slow cooker.
- Mix the cornflour with the salt, black pepper and paprika, then add the cubes of beef. Stir well to coat the beef in the seasoned flour.
- Heat the other 1 tablespoon oil in the pan you cooked the vegetables in over a high heat. Add the beef and cook until golden - you might have to do this in two batches, depending on the size of your pan.
- Add the tomato puree / paste and cook for 1 minute, then tip into the slow cooker.
- Pour the red wine into the pan and let bubble for a minute, scraping up the bits of beef as it does, then tip all this into the slow cooker.
- Pour in the stock and gluten-free soy sauce and add the bay leaves.
- Cook on low for 8 hours or high for 4 hours.
- If after cooking the gravy looks a little thin, spoon half into a pan and place over a high heat. Boil rapidly for 1-2 minutes until thickened, then stir this back into the slow cooker.
- To serve, spoon over fluffy mashed potato, rice or quinoa, and sprinkle with fresh parsley.
- Store leftovers in the fridge, covered, for up to 3 days. Freeze for up to 3 months.
Nutrition
Calories 506kcal | Carbohydrates 14g | Protein 60g | Fat 20g | Saturated Fat 5g | Polyunsaturated Fat 1g | Monounsaturated Fat 10g | Cholesterol 155mg | Sodium 499mg | Potassium 1375mg | Fiber 3g | Sugar 5g | Vitamin A 7994IU | Vitamin C 8mg | Calcium 98mg | Iron 6mg
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