Recipe: Slow-cooked French onion beef casserole

Few dishes say winter quite like a slow-cooked casserole. This French onion-inspired version combines tender beef, caramelised onions and a rich savoury gravy that’s perfect served over creamy mashed potato or with crusty bread to soak up every last drop.

Ingredients

• 1kg chuck steak, trimmed and cut into large chunks
• 2 tbsp plain flour
• 2 tbsp olive oil
• 4 large brown onions, thinly sliced
• 2 cloves garlic, crushed
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 2 cups beef stock
• 1 cup dry white wine or beef stock
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper
• Chopped parsley, to serve

Method

1. Toss the beef in the flour and season generously with salt and pepper.
2. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Brown the beef in batches, then transfer to a slow cooker.
3. Add the remaining oil to the pan and cook the onions for 15-20 minutes, stirring regularly, until deeply golden and caramelised.
4. Add the garlic, brown sugar and balsamic vinegar. Cook for a further minute.
5. Transfer the onion mixture to the slow cooker. Pour in the beef stock, wine and Worcestershire sauce. Add the thyme and bay leaves.
6. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is fork-tender.
7. Remove the thyme sprigs and bay leaves before serving.
8. Sprinkle with parsley and serve with mashed potato, buttered peas or crusty bread.

Notes

• This casserole freezes beautifully, making it ideal for batch cooking.
• For an even richer flavour, prepare it a day ahead and gently reheat before serving.
• Mushrooms can be added during the final two hours of cooking for extra heartiness.

Prep time: 20 minutes
Cook time: 7-8 hours (low) or 4-5 hours (high)
Serves: 6

Kitchen tip:
If you have time, caramelise the onions slowly for an extra 10-15 minutes. The deeper golden colour brings a sweeter, richer flavour that takes this casserole from good to exceptional.