Beef Casserole With Semi Sun-Dried Tomatoes - cooking recipe

Ingredients

1 kg chuck steaks or 1 kg round steak, cut into 2cm cubes
1/2 cup flour
2 tablespoons olive oil
1 onion, sliced
2 small carrots, diced
2 celery ribs, sliced
1/4 cup tomato paste
1/4 cup red wine
1/2 cup semi sun-dried tomato
2 tablespoons fresh thyme, chopped
2 bay leaves
salt and pepper

Preparation

Dust beef in flour, shaking off excess flour.
Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
To the same frying pan, add onion and garlic, cook stirring for 1-2 minutes or until onion is softened.
Add carrots and celery and cook for a further 3 minutes.
Stir tomato paste into the vegetables, cook 1 minute.
Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes.
Place vegetables and remaining ingredients in slow cooker. (Go easy on the thyme if you don't like it too herby.)Cover and cook on HIGH 3-4 hours or LOW 5-6 hours.
Season to taste and serve hot with mashed potatoes.