Slow Cooker Beef and Mushroom Casserole is a rich and delicious homemade dish..
…it will leave you licking your plate (Not advisable if guests are around).
Freezes beautifully, too!
Method
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Dust the cubed beef in flour, shaking off excess.
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Heat a medium non-stick frypan. Add 2 tbps oil and cook beef in batches until browned all over. Set beef aside.
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To the same frypan add remaining oil, onion, garlic and mushrooms then cook for 3-4 minutes until mushrooms start to brown and onions soften. Add Campbell's Real Stock and tomato paste, stir to combine, bring the stock mixture to the boil, then remove from heat.
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Place beef in a slow cooker, then pour hot stock and mushroom mixture over beef. Add carrots, cover and place cooker on a high setting for 4 hours or on low for 6-8 hours.
Recipe Hints and Tips:
- Slowcooker Beef and Mushroom Casserole freezes beautifully for up to six months.
- Add some red wine for a twist in its taste!
