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Easy Red Wine and Herb Casserole in the Slow Cooker
Start this preparation the day before to marinate the meat. I used beef, but you can use lamb, venison or chicken. Simply serve with mashed potatoes and maybe some garlic-roasted asparagus.
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| Servings | Prep Time |
| 8people | 20minutes |
| Cook Time | Passive Time |
| 8hours | 12hours |
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Ingredients
- 3lbs stewing beefor lamb, venison or chicken
- salt, ground sea
- black pepper, ground
- 2tsp herbes de provenceor oregano, rosemary, thyme
- 1bottle pinot noir
- 2tbsp olive oil
- 1 onion, brownthinly sliced
- 4cloves garliccrushed
- 1stick celerysliced
- 4 carrotssliced
- 1 parsnipsliced
- 12 mushrooms, freshquartered
- 2 bay leavesfresh
Instructions
- Start by marinating the meat overnight. Generously sprinkle some salt and pepper and Herbes de Provence on a flat plate. Roll the diced meat through the mixture to season well. Place the meat in a bowl and add half the bottle of Pinot Noir. Stir, cover and refrigerate overnight.
- The next day using kitchen towel blot the meat pieces dry. Add the oil to a large, hot frypan and quickly sear the meat in batches on all sides. Reserve the cooked meat. When all meat is cooked, add the onion and garlic. Saute for 2 minutes. Add the celery, carrots and parsnip. Saute for a further 5 minutes.
- Place the vegetables in the crock pot. Add the browned meat, bay leaves and the remaining half bottle of pinot noir. Turn crock pot to low and cook for 4 hours. Add the quartered mushrooms. Cook for a further 4 hours on low.
- Serve with mashed potatoes and garlic-roasted asparagus.
https://compassandfork.com/recipe/easy-red-wine-and-herb-casserole-in-the-slow-cooker/
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https://compassandfork.com/recipe/easy-red-wine-and-herb-casserole-in-the-slow-cooker/ |