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


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

  1. Peel and finely chop onions
  2. Peel and crush garlic
  3. Drizzle some olive oil in a frying pan and heat until hot
  4. Add the onions and sweat without colour
  5. Slice mushrooms and add to frying pan
  6. Add the crushed garlic to the pan and cook without colour
  7. Season the stewing steak with salt and pepper and add to the pan
  8. Seal meat and add Worcester sauce, Must Chup ‘Original’ tomato paste and red wine to the frying pan.
  9. Sprinkle 100g of plain flour over the meat and mix together
  10. Pour 2 pints of boiling water into a jug with three beef stock cubes and dissolve
  11. Add the stock to the meat and mix well
  12. Peel and slice carrots and add to the frying pan
  13. Pour the contents of the frying pan into a large casserole dish and place a lid on it.
  14. Put casserole dish in a pre-heated oven at 170 degrees centigrade and slow cook for two and a half hours
  15. 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
  16. Garnish with some freshly chopped parsley and serve.
    Bon appetite!