Beef Casserole With Semi Sun-Dried Tomatoes

• 1 kg chuck steaks or 1 kg round steak, cut into 2cm cubes
• 1/2 cup flour
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 small carrots, diced
• 2 celery ribs, sliced
• 1/4 cup tomato paste
• 1/4 cup red wine
• 1/2 cup semi sun-dried tomato
• 2 tablespoons fresh thyme, chopped
• 2 bay leaves
• salt and pepper

1. Dust beef in flour, shaking off excess flour.
2. Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
3. To the same frying pan, add onion and garlic, cook stirring for 1-2 minutes or until onion is softened.
4. Add carrots and celery and cook for a further 3 minutes.
5. Stir tomato paste into the vegetables, cook 1 minute.
6. Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes.
7. Place vegetables and remaining ingredients in slow cooker. (Go easy on the thyme if you don't like it too herby.)Cover and cook on HIGH 3-4 hours or LOW 5-6 hours.
8. Season to taste and serve hot with mashed potatoes.

flour, olive oil, onion, carrots, celery, tomato paste, red wine, semi sundried, fresh thyme, bay leaves, salt

Taken from www.food.com/recipe/beef-casserole-with-semi-sun-dried-tomatoes-141699 (may not work)