Crockpot Beef Casserole

A simple slow cooker recipe for a beef casserole made with mushrooms, veal stock and mixed herbs.

Yields:	1 servings
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	Preparation	30 minutes
	Cooking	4 hours
	Ready In	4 hours

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Ingredients

2	pounds	stewing beef	cubed
1	cup	flour, all-purpose	seasoned with salt and pepper
1	each	onion	thinly sliced
4	ounces	mushrooms	sliced
10	ounces	beef stock	or beef stock or oxtail/tomato soup, prefer veal stock if possible
1	x	salt and black pepper
1	x	mixed herbs	dried, optional
1	x	vegetable oil	or lard for frying

Directions

Coat the meat with the flour. Saute the onion in the oil and transfer to the slow cooker. Brown the meat and place on top of the onions. Add the mushrooms and herbs, then pour over the soup or stock, and cook on High for 4 - 5 hours or on Low for 8 - 10 hours.

NOTE: Any beef casserole can be adapted for the slow cooker, remembering that less liquid is needed than with conventional cooking, and the vegetables must be placed in the bottom of the crockpot with the meat on top.