Temperatures have finally started to drop here in sunny Queensland. Last night it got down to 7C (44F), Ollie was in his new sleeping bag for bed time and Will and I started our bi-annual argument over who will change the doona insert for the warm one (it’s one of my least favourite chores).
Despite the fact that it has only just gotten chilly, I’ve had the slow cooker going for a few weeks now.
Last week I threw a few simple ingredients in the slow cooker and seven hours later, something delicious was waiting for me. It never ceases to amaze me how you can put together just a few different things and end up with something so tasty. Apologies for the shocking photos. I didn’t think this would be that good so just snapped a few Instagram pics.
The recipe suggested serving it with mashed potato but I took it one step further. I divided the meat between ramekins, smooshed it up a little bit, topped it with some parmesan mash, sprayed it with a little olive oil and baked until golden – perfect mid-week winter dinner. Enjoy!
What about you? Have you brought out the slow cooker yet? Northern Hemispherers – have you guys started barbecuing?
- 1 tbsp olive oil
- 1 large brown onion, diced
- 2 cloves garlic, chopped
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1/2 tsp dried oregano
- 1 kg chuck or blade beef cut into 3cm cubes
- 250g button mushrooms, thickly sliced
- 2 large carrots, peeled and chopped into chunks
- 2 tbsp tomato paste
- 1 tbsp fresh thyme leaves (or 2 tsp dry)
- 3/4 cup red wine
- 3/4 cup beef stock
- Heat the oil in a frying pan and cook the onion and garlic until soft.
- Transfer to the bowl of a slow cooker and add all the other ingredients then stir it all together.
- Set to high for 3 hours or low for 6 hours.
- Remove the lid and cook for another hour on high.
- If the sauce is too thin you can take out a little, stir a tablespoon of corn flour into it and then put it back in the pot but make sure you cook it for at least another 30 minutes after adding the cornflour.
- Serve with mashed potato or to make little pies, mash the beef a little to shred it then place in ramekins and top with mashed potato.
- Spray the tops with olive oil and bake at 180C (360F) fan-forced for 20 minutes or until the tops are golden.