Slow cooked beef with potato crust

Posted: July 17, 2011 in Slow cooking, Steak, Uncategorized

We are back! and with some great Spanish recipes which I will post up another night. Mind you my blog may be a little quiet for the next few months as we get ready to welcome our second child into the world. Already I’m finding it quite a struggle to do the most basic of things. However once I’m back on my feet, and in a kitchen I can cook in I will post.

Tonights meal revolved around the perfect casserole topped with a potato crust with a zing of horseradish cream. Delish! This recipe doesn’t fail. I did it a little different to the instructions. I cooked the casserole in the slow cooker on low for 4 hours before transferring it to the oven with the potato crust on top. I served it with some fresh steamed green beans and followed it with good old fashioned rice pud, just like my grandma used to make.

Slow Cooked Beef with Potato Crust

Recipe From: Terri Brown
Serving Size: 4
Main Ingredient: Potato
Categories: Winter, Casserole

-= Ingredients =-
1 tablespoon oil ; plus 1 tbl extra
1 kilogram steak ; stewing cut into 3cm cubes
2 large onions ; diced
2 medium Carrot ; diced
3 sticks Celery ; diced
2 cloves garlic ; crushed
3 tablespoon plain flour
1 cup Red wine
2 cups Beef stock
2 can (12 oz) Tomato ; crushed, lightly drained
1 tablespoon Balsamic Vinegar
4 large potatoes
2 cups Cheddar ; grated
2 tablespoon Horseradish cream

-= Instructions =-
Heat oil in a large oven proof covered pan. Brown steak in small batches until sealed. Add remaining oil and fry onion, carrot, celery and garlic until soft. Add flour and cook stirring for 1 minute. Stir in red wine, beef stock, tomatoes and vinegar. Return meat to the pan, combine well, cover and cook in a slow medium oven for approximately 1.5 hours. Meanwhile cook whole potatoes in water until just tender, cool then grate coarsely. Mix in cheddar and horseradish cream. Spread potato mixture on top of meat and brown in a hot oven.

  1. This was on the menu for tonight’s dinner. Like you, I cooked it in the slow cooker and transferred it to the oven once the potato topping was on. I added garlic chives to the ingredients as well. All very delicious. Thank you for sharing.

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