Slow cooker beef with shallots, olives and capers

Once again my slow cooker has been pressed into service, as the weather gets colder and warming casseroles become more desirable.  The onions in this are more like a vegetable than a seasoning as they will retain a lot of crunch.  If you want them softer, cut into quarters instead of halves.  This serves four, you can serve it with mash, rice, or even just on its own with a nice crusty bread to wipe up the excess sauce.

Slow cooker beef with shallots, olives and capers

Slow cooker beef with shallots, olives and capers

500g chuck steak, cut into 2cm cubes;

1 cup of red wine;

1/2 cup gluten free plain flour;

1 tin (440g) chopped tomatoes;

4 shallots, peeled and halved;

1 tbs capers;

16 kalamata olives (not pitted);

1 tsp dried oregano;

Salt and pepper to taste.

 

Put the meat, shallots, capers, olives, oregano and salt & pepper into the crock.  Sprinkle the flour over.  Pour the red wine and chopped tomatoes over, and stir well to combine.  Cook on low for 8 hours.

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