Julie Rook's Beef Casserole
By Julie Rook
240 mins Easy
Perfect for the slow cooker!
Hope you enjoy my recipe!
JC Rook and Sons Ltd
Heat the oil in a very large frying pan or stovetop casserole dish.Fry the onions,bacon and garlic for a minute or two,then brown the beef.Add the flour to the beef and onions and cook for 1 minute.Add the beef stock little by little,stirring all the time.Gradually add the red wine,again stirring all the time.Throw in the carrots,the shallots and add the tomato puree.Transfer to slow cooker and cook on low for about 4-6 hours or cook in a moderately warm oven for one and a half hours.About 10 mins before the end of cooking add the mushrooms.Add more salt and pepper if required and serve with baked potatoes and steamed broccoli or any other veg you may have kicking about.
Sometimes if the kids are around (they are 21 and 25 but still come home for mum's casserole!) they like dumplings so I add a few small ones (made with Atora suet,flour,salt,pepper and if I have any, a bit of chopped parsley) at the same time as the mushrooms.
If the stew gravy is too thick add more wine or water,if too thin,I usually stir in a few gravy granules.
JC Rook and Sons Ltd1kg Rooks Diced Beef
4 Rashers Bacon Chopped or 250g lardons
2 Tablespoons Oil
1 Onion Chopped
8 Peeled Shallots (left whole)
Half a Bottle of Cheap Red Wine-the expensive stuff is for drinking..........
Heaped Tablespoon Seasoned Flour
1 Beef Oxo Stock Cube (dissolved in 250ml boiling water)
2 Heaped Tablespoons Tomato Puree
2 Large Carrots (chopped into chunks)
Salt and Pepper
I Teaspoon Garlic Puree
A Few Button Mushrooms