I love pies for dinner! There is something very satisfyingly hearty about eating a warming pie, a whole meal in one. Although it often reminds of roaring fires and blustery breezes, it is also just as satisfying in the warmer months on a chillier day.
I picked up some kohlrabi at the market the other week and wasn’t quite sure how to use it, never having cooked with it before. In the end, I have used it the way I would have used potato and I think it works beautifully! Continue reading “Beef kohlrabi pot pies”
There is something about having dinner bubbling away by noon that makes you feel like a boss for the rest of the day. It makes dinner hassle-free, and even the prep seems quicker earlier in the day. With a new baby in the house, and being the middle of winter, the slow cooker has become my best friend.
I wanted to create a slow cooker beef dish that would be the ultimate comfort meal. I make a lot of slow cooked beef dishes that involve tomatoes, but I wanted something richer, something creamier, and something that seemed more indulgent. However, this dish still has lots of veg and makes getting your ‘five-a-day’ easy.
So in addition to carrots, celery and mushrooms, a classic beef combination, I decided to go with the often overlooked Brussels sprout. I am a fairly recent convert myself. When I lived in Cambridge for a year I subscribed to a weekly veg box and received many many Brussels sprouts which necessitated learning how to cook them a variety of ways. And I realised that when cooked well they can be delicious! In this dish, the Brussels sprouts soak up the flavour of the mustard and provide a crunchy texture and a nutty depth of flavour to the casserole.
Serve with mashed potatoes and red wine, for a cosy supper on a cold night. I made this on a night when the wind was hammering at the windows and the rain was lashing down and it was wonderful.
Slow cooker creamy beef casserole with Brussels sprouts and mustard
- 1kg chuck steak, cut into 2cm cubes
- 2 tbs olive oil
- 1 onion, diced
- 1 tbs plain flour
- 1 cup beer
- 2 cups beef stock
- 1 clove garlic, finely chopped
- 2 carrots, peeled and cut into thick rounds
- 2 celery sticks, cut into thick slices
- 1 tbs Dijon mustard
- 2 cups Brussels sprouts
- 1/2 cup cream
- 1 cup button mushrooms, sliced
- Handful of parsley, to serve
- 1 lemon, to serve
- Mashed potato, to serve
- Heat oil in the base of the slow cooker set to ‘sear’ function. If you do not have this function, use a frying pan. Add the onion and sear the meat until all surfaces are browned.
- Add the flour and stir to evenly distribute and coat beef. Cook for 1 min.
- Add beer and stock, deglazing the base of the pan with the liquid. If using a frying pan, move beef to the slow cooker at this point.
- Add the garlic, carrots, celery and mustard.
- Set your slow cooker for 6 hours on low or 3 hours on high.
- Add the Brussels sprouts and mushrooms 10 mins before the end of the cooking time.
- Once cooking is complete, add cream and stir. Serve with mashed potato. Garnish with parsley and a spritz of lemon juice.