Slow cooker creamy beef casserole with Brussels sprouts and mustard

Creamy, rich, indulgent beef casserole with mustard and nutty Brussels sprouts

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.

Creamy, rich, indulgent beef casserole with mustard and nutty Brussels sprouts

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.

Creamy, rich, indulgent beef casserole with mustard and nutty Brussels sprouts

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.

Creamy, rich, indulgent beef casserole with mustard and nutty Brussels sprouts

Slow cooker creamy beef casserole with Brussels sprouts and mustard

  • Servings: 6
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Ingredients

  • 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

Directions

  1. 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.
  2. Add the flour and stir to evenly distribute and coat beef. Cook for 1 min.
  3. 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.
  4. Add the garlic, carrots, celery and mustard.
  5. Set your slow cooker for 6 hours on low or 3 hours on high.
  6. Add the Brussels sprouts and mushrooms 10 mins before the end of the cooking time.
  7. Once cooking is complete, add cream and stir. Serve with mashed potato. Garnish with parsley and a spritz of lemon juice.

 

Mulled Orange Crumble

A dessert that comprises the flavours of mulled wine, and the feeling of hygge without the alcohol.

My husband and I found out that we were expecting a baby around this time last year. The week prior I had made a batch of mulled white wine. It was delicious and I think it was the last alcoholic drink I consumed.

I love the warming effect of a glass of mulled wine and I missed it last year. For me, it goes hand in hand with memories of winter folk festivals, roaring fires, good music and terrible weather. Reminiscing about this time last year, I was inspired to create a recipe that hinted of mulled wine, and the feeling of hygge (oh this was such a big thing last year!), without the alcohol.

A dessert that comprises the flavours of mulled wine, and the feeling of hygge without the alcohol.

So here is my creation – an orange crumble. Orange, to me, is a strange fruit to stew. But cooked on a low heat with spices just long enough to infuse the flavours, it works like magic. Oranges are delicious at the moment and, aside from eaten fresh, this is a clever way to use up a few extras lurking in the kitchen.

A dessert that comprises the flavours of mulled wine, and the feeling of hygge without the alcohol.

The crumble topping is so simple to prepare. In fact, next time I make this recipe I am so going to double the quantity and freeze the leftovers, ready to pull out on a random Thursday evening when the weather is freezing and the only thing to do is to snuggle up on the sofa and eat a cosy dessert. Maybe it could replace dinner….

A dessert that comprises the flavours of mulled wine, and the feeling of hygge without the alcohol.

Mulled Orange Crumble

  • Servings: Makes 4 individual ramekins
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Ingredients

For the stewed oranges:

  • 4 oranges, diced with all pith removed
  • ¼ tsp nutmeg
  • ¼ tsp ground cardamom
  • ¼ tsp cinnamon
  • 2 cloves
  • 2 tbs honey
  • 1-2 tbs water
  • 2 handfuls sultanas

For the crumble:

  • 60g butter, softened
  • 100g plain flour
  • 1 tsp baking powder
  • 1/3 cup caster sugar
  • 30g rolled oats

Directions

  1. Add the diced oranges and spices, honey and water to a small saucepan and stew on a low heat for 5 mins until fragrant and sticky, but before the oranges lose their shape.
  2. In a separate mixing bowl, use your hands to rub the butter into the flour . Rub until the mixture becomes crumbly.
  3. Add the baking powder, sugar and oats to the flour & butter mixture and stir to combine.
  4. Preheat the oven to 200° Celsius.
  5. Stir the sultanas through the orange mixture. Spoon it into individual sized ramekins. Sprinkle the top with a generous amount of crumble mixture.
  6. Bake in the oven for 20 mins or until the crumble topping is golden and the orange mixture is bubbling underneath. Serve with cream or Greek-style plain yoghurt.