Slow Cooked Beef Casserole
Time
Prep time: 20mins. Cook time: 7 hours
Contributed by
Gevity Rx
Serves
6
Method
-
Add 1 tablespoon olive oil to a large fry pan and place over medium-high heat. Add beef, season with salt and pepper and brown in batches - this should take about 5 minutes per batch of meat. Transfer to a large slow cooker/pressure cooker.
- Next, mix the Body Glue™ into filtered water till dissolved. Add broth, dry red wine, tomato paste, balsamic vinegar, thyme and a little salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours. We prefer to cook this slow so that the beef becomes really tender and the flavours have time to intensify.
- Next, remove 1 cup of liquid broth from the slow cooker and transfer it to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on high for 10-15 more minutes until the beef stew thickens up a bit.
- Serve with toasted sourdough, your fav greens or rice.
