Beef and Mushroom Casserole | Slow Cooker Beef

I just love red wine, mushrooms in a beef crock pot recipe because I know my family are going to really enjoy it too! The redcurrant jelly gives the gravy a sheen and flavor all of it's own, if your budget stretches to it, I find it an addition worth making.

This beef stroganoff style of slow cooker stew is a forgiving casserole if you are a little late too. And like most beef and mushroom casseroles, this one is superb served over buttered pasta or creamy mashed potatoes (or kumara, as we prefer) with seasonal greens or a salad on the side. It's a hearty meal for four that can easily be doubled so you can make a pie with the other half for a dinner later in the week.

Owning a slow cooker really helps ease the pressure of the crazy time of the day when everyone is coming in and asking what's for dinner and when's dinner. Your slow cooker is a life and sanity saver on this count. So when I know I'm going to be making this type if slow cooker stew during the week, I save myself some time at some point by doubling the amount of pasta or mashed potato I cook one night, so I have enough just to reheat it for dinner the next night. A little extra effort one night makes all the difference, especially on a night you need to get everyone feed in double quick time!  This slow cooker stew is bound to become a family favorite - enjoy!

Beef and Mushroom Casserole | Slow Cooker Beef

Serves 4
Cook on low for 6 to 8 hours or on high for 4 to 5 hours

450g beef, cubed
1 onion sliced
1 rib celery sliced
2 cloves garlic crushed
2 carrots sliced
1 parsnip sliced
150g mushrooms chopped to bite size if necessary
2 Tbsp redcurrant jelly
¼ cup red wine
½ cup beef stock or water

Add all ingredients to slow cooker, cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours or until the meat and onions are tender.

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