Slow cooker beef casserole recipe
 A slow cooker beef casserole recipe you'll make time and time again - no browning required! We've added a little orange peel, black olives, bay and red wine for a Provençal flavour. Each serving (excluding mash or rice) provides 354 kcal, 33g protein, 9.1g carbohydrate (of which 7.2g sugars), 16g fat (of which 5.7g saturates), 3.6g fibre and 1.4g salt. 500g/1lb 2oz braising steak, brisket or shin of beef cut into 2cm/1in chunks150ml/5fl oz red wine3 garlic cloves2 medium onions, sliced1 strip orange peel1 bay leaf1 tsp olive oil100g/3½oz smoked bacon lardons2 carrots, sliced1 tbsp chopped parsleyhandful black olivessalt and freshly ground black pepper 500g/1lb 2oz braising steak, brisket or shin of beef cut into 2cm/1in chunks 150ml/5fl oz red wine 3 garlic cloves 2 medium onions, sliced 1 strip orange peel 1 bay leaf 1 tsp olive oil 100g/3½oz smoked bacon lardons 2 carrots, sliced 1 tbsp chopped parsley handful black olives salt and freshly ground black pepper Method Put the beef into a large bowl with the red wine, peeled garlic cloves, sliced onions, orange peel and bay leaf. Season with salt and pepper and give it all a stir. Cover the bowl with cling film and refrigerate for 30 minutes or overnight if cooking in the morning.In the morning, add the olive oil to the bottom of the slow cooker with the bacon lardons. Tip half the beef and its marinade into the slow cooker. Add in the carrots, then tip the rest of the beef on top. Put the lid on the slow cooker and cook on high for 8-10 hours.When ready to serve, stir in the chopped parsley and black olives. Serve the casserole with creamy mash or rice. Put the beef into a large bowl with the red wine, peeled garlic cloves, sliced onions, orange peel and bay leaf. Season with salt and pepper and give it all a stir. Cover the bowl with cling film and refrigerate for 30 minutes or overnight if cooking in the morning. Put the beef into a large bowl with the red wine, peeled garlic cloves, sliced onions, orange peel and bay leaf. Season with salt and pepper and give it all a stir. Cover the bowl with cling film and refrigerate for 30 minutes or overnight if cooking in the morning. In the morning, add the olive oil to the bottom of the slow cooker with the bacon lardons. Tip half the beef and its marinade into the slow cooker. Add in the carrots, then tip the rest of the beef on top. Put the lid on the slow cooker and cook on high for 8-10 hours. In the morning, add the olive oil to the bottom of the slow cooker with the bacon lardons. Tip half the beef and its marinade into the slow cooker. Add in the carrots, then tip the rest of the beef on top. Put the lid on the slow cooker and cook on high for 8-10 hours. When ready to serve, stir in the chopped parsley and black olives. Serve the casserole with creamy mash or rice. When ready to serve, stir in the chopped parsley and black olives. Serve the casserole with creamy mash or rice. Recipe tips If you prefer a thicker sauce for this slow cooker beef casserole, combine a tablespoon of flour with a tablespoon of butter, mashing together with a fork until completely combined. Take a mugful of the cooking juices out of the slow cooker and bring to the boil in a small saucepan. Add the butter mixture and simmer, stirring, until it is melted and the sauce is thickened. Return the thickened gravy to the slow cooker and stir throughout.