I love cooking so much. It’s one of my very favourite
activities. I love amazing-smelling food, and I adore feeding my loved ones –
even moreso when they enjoy it! Unfortunately, I don’t get to do it properly as
much as I’d like because my fatigue knocks me down halfway through. So I rely
on low-effort, high-reward recipes a lot of the time.
I love this recipe. It’s rich, it’s full of goodies and the
beef just falls apart. I used to do it in a casserole dish in my over, per the
original recipe, but I love my slow-cookers like a recently separated appendage.
We have two, because I couldn’t bring myself to get rid of either when B and I
moved in together, so if motivation strikes me I can get 2-3 meals done at
once.
And yes, I realise it’s early in the year for casseroles,
but I was wanting some comfort food!!
The original recipe can be found here, but mine is tweaked
as such:
Ingredients
Gravy or Casserole Beef (the recipe says 750g, but I tend to use closer to 1kg)
Any casserole-ish vegetables you can get your hands on, chopped appropriately
(for me, this is generally leek, carrot, cauliflower, zucchini, corn, mushrooms, celery)
2 crushed garlic cloves (or 2tsp minced)
2tbsp plain flour
2 dried bay leaves
3-4 sprigs fresh thyme (or a sprinkle of the dry stuff)
375ml lager beer (I’ve found James Boag’s Classic really good)
1 ½ Cups beef stock
Gravy or Casserole Beef (the recipe says 750g, but I tend to use closer to 1kg)
Any casserole-ish vegetables you can get your hands on, chopped appropriately
(for me, this is generally leek, carrot, cauliflower, zucchini, corn, mushrooms, celery)
2 crushed garlic cloves (or 2tsp minced)
2tbsp plain flour
2 dried bay leaves
3-4 sprigs fresh thyme (or a sprinkle of the dry stuff)
375ml lager beer (I’ve found James Boag’s Classic really good)
1 ½ Cups beef stock
Note: The original recipe calls for bacon, but I
don’t use this as it makes it too rich for my kids, and potatoes, but I serve
it on mash so I don’t put spuds in it.
To put it together, first brown off all the beef in a frying
pan in batches and let the batches drain on some paper towel. I’ve found if you
dry the beef off a bit after cooking, it actually cooks a lot better, and goes
tender and fally-aparty. Yes, I know that’s not a thing, but it makes sense to
me.
Once your beef is brown and dry and smelling awesome, dump
everything in your slow cooker. I tend to put stock powder and boiling water
straight in to facilitate my own laziness, but each to their own.
Give everything a quick stir. If you’re in a hurry, give it
an hour on high before dropping it down to low. Otherwise, leave it go on low
all day until the sauce is thick and the beef is tender.