|1 carton carton||Tomato Passata Tomato Passata|
|2 tbsp tbsp||Tomato Puree Tomato Puree|
|0 tbsp tbsp||Salt Salt|
|1 tsp tsp||Mixed Herbs Mixed Herbs|
|2 cloves clove||Garlic Garlic|
|2 pieces piece||Pepper Pepper|
|1 cups cup||White Wine Vinegar White Wine Vinegar|
|1 tsp tsp||Sugar Sugar|
|3 large large||Carrots Carrot|
|peeled and chopped|
|1 packet packet||Beef Beef|
|Cooked Pasta (to serve)|
Slow Cooked Beef Casserole
By Caitríona Redmond
I return to this recipe nearly every second weekbecause I know when I make it, the kids will eat all thevegetables included in it and it cooks away in the cornerof the kitchen all day while I’m working. There is nothingbetter than opening the door and smelling the dinner isready when I get home!
1. Place all the ingredients, excluding the pasta, into aslow cooker. Stir so that the ingredients are combined,then add a cup of water. Stir one more time.
2. Put the lid on the slow cooker and cook on high for5-6 hours. If you are going to be out of the house forpart of the day, I recommend using a timer plug.
3. After 5-6 hours, remove the lid and turn off the heat.Stir so that everything is mixed together. Serve withfreshly cooked pasta and enjoy.
PS. This is also a perfect freezer meal forbatch cooking over the weekends.