My favourite slow cooked beef...

I have used my new slow cooker quite a few times this Winter cooking up all sorts of dishes from Spanish style Chicken to Chicken Curry, Beef Stroganoff to French Style Beef Casseroles and even a Lentil Dahl and Lamb Biryani.  The ultimate casserole to me would be Julia Child's Beef Bourguignon which I will try this Winter when I have the right ingredients in the house.

Here is a link to Julia's Beef Bourguignon Recipe, a timeless classic...
http://abcnews.go.com/GMA/recipe?id=8222804

What I have enjoyed eating the most is the following recipe, loosely based on recipes I have followed previously combined with what ingredients I actually have in the house.


Slow Cooker Beef Casserole

Ingredients
1.2 - 1.5 kgs stewing steak (I cut the steaks into fairly large chunks probably 10cm square
a couple of tablespoons of flour to coat the steak prior to browning
olive oil (enough glugs to brown the meat and veg)
2 red onions sliced
2 yellow peppers sliced (or 4 small ones)
1 courgettes sliced (or 2 small ones)
2 sticks celery finely sliced
1 can tomatoes or half a bottle of passata (about 400g)
2 cloves crushed garlic
1 teaspoon mace
1 tablespoon tomato paste diluted in a cup of beef stock
a couple of sprigs of fresh herbs (rosemary, thyme) chopped
enough wine to cover all of the above when it's all placed in the slow cooker
salt and pepper to season

Method
Cut the meat into good sized chunk (2 inch square if you prefer smaller bits but in my case 4 inch square suits me better).  Coat the meat with flour and season with salt and pepper.  Put aside.  When I use my slow cooker I tend to brown the vegetables first and put them in the cooker before the meat.  Brown the vegetables in olive oil and place in slow cooker.  Brown the meat and put in slow cooker on top of the veg.  Add the canned tomatoes, garlic, stock, tomato paste, mace, wine and herbs to the slow cooker and grind over some black pepper and season with salt.  Switch on the slow cooker and leave until cooked.  This would usually take at least 6 hours on high or 8 hours on low. 

This dish is lovely served with mash, rice or buttered noodles (fettuccine).  I also tend to enjoy such dinners with a serving of cooked greens on the side such as green beans, asparagus, peas or spinach.  But tonight I am too tired, so it's simply being dished up over some mash.

My thoughts on herbs....

The other night at book club conversation drifted to the topic of herbs, specifically dried mixed herbs.  My cousin announced that it's the only herb she uses, and she uses it on everything.  Whenever she's unsure of what to add to a dish, she whips out her jar of dried mixed herbs and sprinkles it over that days offerings.  Oh dear I thought to myself, but in the same token, good for her for consistenly using herbs in her cooking.

I definately do not have green fingers.  Every plant in my garden falls into the category of  'no maintenance'.  When I have attempted 'slight maintenance' or stupidly thought I might be up for 'high maintenance' the results have been catastrophic.  I do however think even the worst gardener in the world is capable of planting some hardy herbs in their garden.  Seriously people, it is not that difficult.  Fresh herbs as opposed to dried herbs can really make food taste great, especially winter casseroles and roasts.

Rosemary, Thyme and Oregano

In my garden, in a pot, positioned right next to my ranch slider door so that I don't even have to go out into the rain to get my herb supply, I have a variety of winter herbs.  Rosemary, thyme and Oregano.  The oregano I tried keeping in my kitchen, but it started suiciding on me, so I planted it along with it's friends outside, and it seems much improved, even though I never water these plants.  Living in New Zealand where it rains a lot, especially in Winter, I can get away with this.  These herbs are great in winter casseroles and stews, any meat sauces really and on home-made pizza.  Come on people, how hard could it possibly be?

In Summer I plant parsley and once again just let it do it's thing.  Basil is my goal for next Summer, my favourite herb to eat but with which I have had little success growing, but am determined to master.