Winter Beef and Chestnut Casserole - Slow Cooker Version
This hearty casserole uses cubed shin, stewing or braising beef cooked slowly until tender in a slow cooker.
Prep Time: 20 mins
Cook Time: 10 hours
Serves: 4 people
Ingredients
450g lean boneless shin, stewing or braising beef, cut into 2.5cm cubes
2 teaspoons ground nutmeg
2 teaspoons oil
8 shallots, peeled and left whole
2 garlic cloves, peeled and crushed
175g baby carrots, topped and left whole
4 tomatoes, skinned, deseeded and roughly chopped
Grated zest of 1 lemon
450ml good, hot beef stock
200ml good red wine
1 tablespoon fresh thyme leaves
200g cooked and peeled whole chestnuts
Method
Place the flour, seasoning and nutmeg into a large plastic food bag. Add the beef in batches and coat with the seasoned flour.
Heat the oil in a non-stick frying pan and cook the beef for 4-5 minutes until brown on all sides. Transfer to a large slow cooker.
In the same frying pan cook the shallots, garlic and carrots for 2-3 minutes. Spoon over the beef with the tomatoes.
Add the remaining ingredients and turn a large slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers\' handbook.