Crockpot Beef Casserole

• 2 pounds stewing beef cubed
• 1 cup flour, all-purpose seasoned with salt and pepper
• 1 each onions thinly sliced
• 4 ounces mushrooms sliced
• 10 ounces beef stock or beef stock or oxtail/tomato soup, prefer veal stock if possible
• 1 x salt and black pepper
• 1 x mixed herbs dried, optional
• 1 x vegetable oil or lard for frying

1. Coat the meat with the flour.
2. Saute the onion in the oil and transfer to the slow cooker.
3. Brown the meat and place on top of the onions.
4. Add the mushrooms and herbs, then pour over the soup or stock, and cook on High for 4 to 5 hours or on Low for 8 to 10 hours.
5. NOTE: Any beef casserole can be adapted for the slow cooker, remembering that less liquid is needed than with conventional cooking, and the vegetables must be placed in the bottom of the crockpot with the meat on top.

stewing beef, flour, onions, mushrooms, beef, salt, herbs, vegetable oil

Taken from recipeland.com/recipe/v/crockpot-beef-casserole-1245 (may not work)