Beef Casserole With Semi Sun-Dried Tomatoes Recipe

Directions:

1. Dust beef in flour, shaking off excess flour.
2. Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
3. To the same frying pan, add onion and garlic, cook stirring for 1-2 minutes or until onion is softened.
4. Add carrots and celery and cook for a further 3 minutes.
5. Stir tomato paste into the vegetables, cook 1 minute.
6. Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes.
7. 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.
8. Season to taste and serve hot with mashed potatoes.