BEEF CASSEROLE WITH SEMI SUN-DRIED TOMATOES
Adapted from the Sunbeam Slow Cooker Instruction Booklet. A tasty beef casserole with tomato and red wine flavours.
Provided by Marion333
Categories Stew
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dust beef in flour, shaking off excess flour.
- Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
- To the same frying pan, add onion and garlic, cook stirring for 1-2 minutes or until onion is softened.
- Add carrots and celery and cook for a further 3 minutes.
- Stir tomato paste into the vegetables, cook 1 minute.
- Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes.
- Place vegetables and remaining ingredients in slow cooker. (Go easy on the thyme if you don't like it too herby.)Cover and cook on HIGH 3-4 hours or LOW 5-6 hours.
- Season to taste and serve hot with mashed potatoes.
Nutrition Facts : Calories 822, Fat 56.1, SaturatedFat 20.8, Cholesterol 172.1, Sodium 453.2, Carbohydrate 25.2, Fiber 3.6, Sugar 7.3, Protein 49.9
MEDITERRANEAN BEEF STEW WITH OLIVES, SUN-DRIED TOMATOES, BASIL
I honestly don't remember where this one came from - I just have a photocopy. But it is an incredibly flavorful stew. Great over polenta, couscous, potatoes. Stored in a tightly covered container, this stew will freeze well for up to 6 months, though the basil will darken in color. You might want to freshen it up with some fresh shredded basil or chopped parsley.
Provided by dbreslau
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Pat the meat dry. In a large flameproof casserole, heat the olive oil over moderately high heat. Add the meat in 2 batches and cook, turning, until nicely browned, about 5 minutes per batch. As the meat is cooked, remove it to a plate.
- Add the onions and cook, stirring occasionally, until they are golden and beginning to brown around the edges, about 5 minutes. Add the garlic and cook until softened and fragrant, about 1 minute. Pour int he vermouth and boil until reduced by half, 1 to 2 minutes. Then add the chopped tomatoes with their juices, the vinegar, black pepper, hot pepper, and 1-1/2 cups water.
- Add the meat to the sauce, along with any juices that have collected on the plate. Bring to a boil, reduce the heat to low, cover, and simmer 1-1/4 hours. Add the olives and simmer 20 to 30 minutes longer, or until the meat is tender.
- Add the sun-dried tomatoes and simmer 5 minutes. (The stew can be made to this point up to 2 days in advance.) Just before serving, stir in the fresh basil.
Nutrition Facts : Calories 414.8, Fat 23.2, SaturatedFat 7.7, Cholesterol 110.6, Sodium 212.9, Carbohydrate 12.5, Fiber 2.9, Sugar 6.7, Protein 33.6
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