Recipe of the Month- Slow Cooked Scenic Rim Beef Casserole

Ingredients:

• 1kg local beef (chuck or gravy beef), cut into bite sized pieces
• 2 large carrots, roughly chopped
• 2 parsnips, roughly chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup red wine (or extra beef stock)
• 2 cups beef stock
• 2 tbsp tomato paste
• A few sprigs of fresh rosemary and thyme
• Olive oil, salt and cracked black pepper

Method:

1. Heat a splash of olive oil in a pan over high heat. Season beef with salt and pepper, brown in batches and transfer to your slow cooker.
2. Quickly saute the onion, garlic, carrots and parsnips for 3 mis, then add to the beef.
3. Pout in the red wine, beef stock, tomato paste and fresh herbs, stirring gently to combine.
4. Cover and cook on low for 7-8 hours until the beef is melting tender.
5. Serve steaming hot over a bed of creamy mashed potatoes with crusty bread on the side!