Beef and Veggie Casserole

Ingredients

• 1 pound stewing beef
• 500ml beef stock
• 250ml red wine
• 1 cup quartered mushrooms
• 1 diced onion
• 1-2 coarsely chopped leek
• 2 crushed garlic cloves
• 2 coarsely chopped carrot
• ½ tsp thyme
• salt and pepper to taste
• 2 coarsely chopped celery sticks
• 3 tbsp all purpose flour
• 1 can crushed tomatoes
• olive oil
• 4 tbsp Worcestershire sauce
  

Instructions

1. OPTIONAL; in a saute pan using the heated olive oil, brown the stewing beef prior to putting in the slow cooker. Use the wine to deglaze the pan, and then add it to the rest of the liquids.
2. Mix all the wet ingredients, spices, and flour. Pour a small amount of the liquid in the bottom of the cooker, the place “optionally browned” beef in bottom, veggies on top of that, and pour the remainder of the liquid mix over the top of it all.
3. Cover and let cook for 5-7 hours on low, or 4-6 on medium/high.
4. Serve with you favorite side dish, or you can add 4 or 5 peeled potatoes in with the vegetables for a complete slow cooker meal. (Make sure to adequately salt and pepper the potatoes, as they absorb those flavours.)