Slow Cooked Beef, Mushroom and Courgette Casserole

Ingredients
3 brown onions, peeled and finely chopped
6 cloves of garlic, peeled and chopped
3 cups of beef stock
1 kg (2.2 lbs) of stewing steak
4 slices of chopped bacon
3 thinly diced carrots
2 Tbsps Worcestershire sauce
2 Tbsps of soy sauce
2 Tbsps of tomato relish
1 medium can or 2 cups of crushed tomatoes
1 Tbsp of cornflour
1 tsp of dried mixed herbs or finely diced fresh herbs as desired (parsley, chives etc)
1 tsp salt
pepper to taste

4 large courgettes, washed and diced
400 grams or 8 oz of mushrooms approx, cleaned and cut in half

Method

Combine all the above ingredients in the pan of the slow cooker (except the courgettes and mushrooms).  Cook on high for 5 hours. 

Add the courgettes and mushrooms, stir and make sure all the ingredients are just covered in liquid.  Cook for another 3 hours. 

If the liquid is still a little thin after 8 hours combine 3 Tbsps of cornflour with a little cold water and stir into the casserole. Cook for another 15 minutes.

Please note : Cooking times are approximate, depending on the type of slow cooker used. 

Serve with mashed potatoes and enjoy!