Name: Creamy Beef and Onion Casserole
Cook time: 390 min
Total time: 390 min
Yield: 6
Ingredients: 14 small oyster blade steaks (2.5 kg), trimmed; 3 large onions, halved, thinly sliced; 6 large cloves garlic, crushed; 1½ cups beef stock; ⅓ cup Worcestershire sauce; 300 ml tub light cooking cream; Mashed potato, to serve (optional); Chopped fresh parsley, to garnish (optional)

When you need something hearty and comforting, give this creamy beef and onion casserole a try!

Ingredients

14 small oyster blade steaks (2.5 kg), trimmed

3 large onions, halved, thinly sliced

6 large cloves garlic, crushed

1½ cups beef stock

⅓ cup Worcestershire sauce

300 ml tub light cooking cream

Mashed potato, to serve (optional)

Chopped fresh parsley, to garnish (optional)

Method

1.Toss beef in 1 tbsp olive oil. Season with salt and pepper.

2.Heat a large, non-stick frying pan over a high heat. Add beef in three batches. Cook for 4 to 5 minutes on each side, or until browned. Transfer to a removable bowl of  a 5 to 6-litre capacity slow cooker.

Reduce heat to medium. Heat 1 tbsp olive oil in same pan. Add onions and garlic. Cook, stirring occasionally, until soft. Add to slow cooker with combined stock and sauce. Stir to combine. Cover with lid.

4.Cook on low for 6 hours, or until beef is tender. Stir in cream in last 20 minutes of cooking.

5.Serve with mashed potato. Garnish with parsley.

Hannah Oakshott