Slow cooked Beef Casserole with Must Chup ‘Original’
Perfect as a winter warmer this recipe is great in the slow cooker.
Preparation time: 45mins
Cooking Time: 4 hours 10 mins
Serves 4

Ingredients
800g lean Stewing or Braising steak
2 red onion
2 clove of garlic
125ml red wine
Salt and pepper
1 punnet of button Mushrooms
3 table spoons of Must Chup ‘Original’
5 medium carrots
Olive oil
Squeeze of tomato paste
3 large leeks
100g plain flour
Splash of Worcester sauce
3 Beef OXO Cubes
5 large potatoes
Parsley to garnish
- Peel and finely chop onions
- Peel and crush garlic
- Drizzle some olive oil in a frying pan and heat until hot
- Add the onions and sweat without colour
- Slice mushrooms and add to frying pan
- Add the crushed garlic to the pan and cook without colour
- Season the stewing steak with salt and pepper and add to the pan
- Seal meat and add Worcester sauce, Must Chup ‘Original’ tomato paste and red wine to the frying pan.
- Sprinkle 100g of plain flour over the meat and mix together
- Pour 2 pints of boiling water into a jug with three beef stock cubes and dissolve
- Add the stock to the meat and mix well
- Peel and slice carrots and add to the frying pan
- Pour the contents of the frying pan into a large casserole dish and place a lid on it.
- Put casserole dish in a pre-heated oven at 170 degrees centigrade and slow cook for two and a half hours
- Peel potatoes and cut into cubes. Add to the casserole and cook for a further 30 minutes until soft and they have absorbed some of the juices of the casserole
- Garnish with some freshly chopped parsley and serve.
Bon appetite!