Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 1 tbsp olive oil
- 600 g casserole steak cut into large chunks
- 1 Large onion peeled and chopped
- 6 streaky bacon rashers roughly chopped
- 2 Garlic Cloves peeled and chopped
- 325 g carrots peeled and chopped
- 300 ml red wine
- 250 ml Beef Stock
- 2 sprigs Thyme
Cooking Instructions
- Heat half the oil in a large frying pan. Season the meat and cook in the pan for 6-8 mins, until browned all over. Remove with a slotted spoon and put in a slow-cooker.
- Add the remaining oil then the onion and bacon. Sauté for 4 mins before adding the garlic and carrots and cooking for a further 3-4 mins.
- Pour in the red wine and stir to help de-glaze the pan. Then stir in the stock.
- Pour the vegetables and liquid over the beef in the slow-cooker.
- Add the sprigs of thyme and cook for 8 hrs on a low heat, until the beef is very tender. Serve with Potatoes or Crusty Bread and Butter.