Since over that side of the world you’re getting into Fall or Autumn as we Aussies call it, I thought I’d start sharing some of the increasing collection of great crock pot meals I’ve been trying lately. Many are adoptions form Slow Cooker by Sally Wise. I’ve just added my own bits and deices, mainly because I can’t seem to follow a recipe without fiddling and experimenting. Of course, I have also been known to make them up from scratch, but that will be the next recipe.
This time here’s a rich beef casserole adapted from that Slow Cooker cook book but with my own little variations.
Rich Beef with Olives
Ingredients
3 carrots
2 small Spanish onions
I green or red bell pepper
16 ounces rump steak
cup button mushrooms
Quarter cup red wine
2 tablespoons gluten free ketchup (tomato sauce)
1 tablespoon sweet sherry
2 teaspoons gluten free Worcestershire sauce
2 dessertspoons gluten free fruit chutney
8-10 stuffed green olives
1 teaspoon oregano
Half cup water
2 teaspoons gluten free corn flour (optional)
Method
Peel and slice carrots. Peel and dice onions and also bell pepper from which seeds have been removed.
Place these vegetables in slow cooker with beef, mushrooms, wine, sauces, sherry, chutney, olives, oregano and water.
Place lid on slow cooker and cook for 3-4 hours on slow.
If necessary add the corn flour blended with a little water during the last half hour to thicken.
HINT
You can use other cheaper varieties of beef but I bought bulk rump recently far cheaper than I could buy either blade or gravy beef. It was only $4.99 a kilogram (2.2 pounds) then my husband and I sliced it up. We left one lot as a piece to roast in the barbecue and froze it. The rest we sliced ready to grill or use for crock pot meals. That’s where freezers are so handy when you see great specials.
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