Slow Cooker Beef and Red Wine Casserole

INGREDIENTS 

• 800g gravy steak, cut into 4cm cubes
• 3 x carrots 
• 2 x stick of celery 
• 5 x eschallot, if big cut in half 
• 4 x garlic, crushed 
• 200g button mushrooms 
• 1&1/2 cups red wine 
• 2 cups beef stock 
• 3 Tbsp Worcestershire Sauce 
• 2 Tbsp Tomato Paste 
• 3 Tbsp Gravy Powder 
• 1 Tsp Vegemite 
• 3 sprigs Thyme 
• 2 Bay Leaf

INSTRUCTIONS 

• Season meat & sear for approx 5mins (totally your choice – can just throw in, I have a slow cooker with sear function so it’s easy). Remove to a plate.
• Cook eschallot, carrot, garlic, mushroom & thyme for approx 5 mins. Add wine, cook for 2 mins or until reduced a little.
• Add tomato paste, Vegemite, Worcestershire sauce & 1 x Tbsp of the gravy powder & stir to combine.
• Add stock & wine, bring to a simmer.
• Return beef (or if using a seperate pan to cook these put all ingredients into S.C).
• Cook on low for 6hrs.
• Half hour before ready add the remaining 2Tbsp of gravy powder to thicken.
• I served with garlic mash