Slow Cooker Beef and Mushroom Casserole
This nutritious and flavorful Beef and Mushroom Casserole is slow-cooked to the perfect tenderness and will be the highlight of your week.
Servings: 4 people
Calories: 373kcal
Ingredients
- 1 pound beef cubes
- 1 teaspoon salt separated
- 1 teaspoon pepper more if desired
- 1 cup red wine optional vegetable broth
- 1 onion medium, coarsely chopped
- 8 ounces mushrooms
- 1 carrot big, peeled and sliced
- 1/2 cup celery coarsely chopped
- 2 thyme sprigs fresh
- 2 bay leaves fresh, torn
- 3 tablespoons tomato paste
- 2 cups beef broth
Instructions
- Rub the beef with 1/2 teaspoon salt and pepper then brown them in a saucepan with extra virgin olive oil over medium heat. Cook by batches if necessary so that you don't overcrowd the saucepan.
- Pour the red wine in the saucepan and cook for about 8 minutes or until the alcohol has evaporated.
- Transfer the beef and the sauce in the slow cooker.
- In the same saucepan with new extra virgin olive oil, over medium heat, sautè the onions then the mushrooms, for about 5 minutes, until the mushrooms are slightly golden and have released their water and it has evaporated.
- Add mushrooms and onions, carrots, celery, thyme, bay leaves, tomato paste, broth, and the remaining salt and pepper to the slow cooker.
- Set on high for 6 hours.
Nutrition
Serving: 0.25of recipe | Calories: 373kcal | Carbohydrates: 37g | Protein: 24g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 155mg | Fiber: 2g | Sugar: 23g |
| SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13