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Slow cooker Beef & Sausage Casserole

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This is a simple, hearty dish. Perfect at the end of a long, busy day and, incidentally, even better the next day.

Tweaked from a recipe by The Body Coach

If i were you, I'd make double the quantity of this casserole as it's great the next day and perfect to stash in the freezer.

Ingredients

Scale
  • 40g (1½ oz) plain flour
  • salt and pepper
  • 900g (2lb) stewing beef, cut into large cubes - go for the beef that is marbled with fat
  • 3 tablespoons olive oil
  • 2 large onions, chopped into large pieces
  • 4 cloves of garlic, crushed
  • 250g (9oz) chicken sausages
  • 2 large carrots, chopped into very chunky pieces
  • 2 sticks of celery, chopped into very chunky pieces
  • 1 x 400g (1lb) tin chopped tomatoes
  • 275ml (1½ pints) beef stock
  • 2 sprigs fresh rosemary, leaves removed and finely chopped
  • 250g (9oz) mushrooms, sliced
  • a small bunch of parsley, chopped

Instructions

  1. Preheat the grill to a medium heat.
  2. Weigh the flour into a large bowl and season it generously. Now toss in the cubes of stewing beef until everything is nicely coated.
  3. Place the chicken sausages on a baking tray and cook them under the grill until they are browned on all sides.
  4. Heat 2 tablespoons of the olive oil in a large heavy frying pan and brown the meat on both sides in small batches - it can go straight into the bowl of the slow cooker once each batch is done.
  5. When the meat is all browned, add the final tablespoon of oil to the frying pan and tip in the chopped onion. Cook for 5 minutes until the onion is softened adding the garlic to the pan for the last minute.
  6. Tip the softened onions and garlic into the slow cooker to join the beef and then add a splash of water straight from the kettle into the hot pan to release all the tasty, meaty bits that are stuck to the bottom. Add these precious juices to the slow cooker too.
  7. Slice the cooked sausages into chunky pieces and add these to the slow cooker with the carrots, celery, chopped tomatoes, beef stock and chopped rosemary. Give everything a good stir, pop on the lid and turn the slow cooker on to LOW (9 hours) or HIGH (5 hours) depending on your preference.
  8. Twenty minutes before the end of the cooking time add the sliced mushrooms.
  9. Taste to check that everything is fully cooked and to adjust the seasoning before serving.
  10. Garnish with the chopped parsley.

Keywords: cosy, prepare ahead, winter, autumn

Find it online: https://marmaladeandme.com/slow-cooker-beef-sausage-casserole/