Rich Beef & Potato Casserole

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.