Rich Beef & Potato Casserole
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (887.4 g)
- Calories 1177
- Total Fat - 75 g
- Saturated Fat - 29.5 g
- Cholesterol - 331.2 mg
- Sodium - 384.8 mg
- Total Carbohydrate - 33 g
- Dietary Fiber - 5.4 g
- Sugars - 5.7 g
- Protein - 84.4 g
- Calcium - 133.6 mg
- Iron - 9.5 mg
- Vitamin C - 20.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Toss beef in flour seasoned with salt and pepper and shake of excess, reserving the remaining flour.
Step 2
Heat 1 tablespoon of the oil in a large non-stick frying pan and add beef in three batches, adding 1 tablespoon of the remaining oil with each batch.
Step 3
Cook, turning occasionally until browned all over and transfer to a removable bown of a 5 to 6 litre capacity slow cooker
Step 4
Add onions to same pan over a medium heat and cook, stirring occasionally until soft and then add garlic and cook for 1 minute and then add the sale and bring to a boil and then transfer to the slow cooker with potatoes, muchrooms, sauce, rosemary, stock cubes and reserved flour and stir to combine.
Step 5
Cover with lid and cook on low for about 7 to 8 hours or until beef and potatoes are tender.
Step 6
Serve with steamed green beans and custy bread.
Step 7
TIPS - ask you butcher to cut beef for your. Chicken steak can be replaced with gravy beef, and pickling onions with chopped onions if your prefer.
Tips
No special items needed.