Slow Cooked Beef & Vegetable Casserole
A delicious and nutritious slow cooked Beef & Vegetable Casserole made with spelt grains, butternut squash, swede and leek - comfort food at its best!
Servings 4 - 5
Ingredients
- 400 g Stewing steak diced
- 2 tbsp Rapeseed oil
- 2 Onions roughly chopped
- 2 Cloves of garlic finely chopped
- 450 g Swede diced
- 450 g Butternut squash diced
- 3 Celery stalks sliced
- 1 Small leek sliced
- 100 g Pearled spelt grains
- 2 tbsp Tomato puree
- 10 ml Lea & Perrins Worcestershire Sauce
- Bouquet garni
- 800 ml Beef stock
Instructions
- Heat up the oil in a non-stick pan and brown the diced beef in 2 batches.
- Remove with a slotted spoon and set aside.
- Next fry the onions in the same pan until starting to go slightly brown.
- Add the rest of the vegetables and spelt grains and fry for 5 minutes.
- Add the meat back to the pan along with the bouquet garni, Worcestershire sauce, tomato puree and stock.
- Transfer to a slow cooker and cook on high for 6 – 7 hours or low for 8 – 9 hours.
- Serve with green vegetables and mash.