Autumn has, at last, arrived in Queensland! We have had a long hot summer here and were well and truly ready for the cooler weather. I love the changing of seasons and the new meals we can enjoy with it, I also adore my Slow Cooker and use it continually in Autumn and Winter, although I do use it in the warmer months when making Congee. I had planned on making Beef Stroganoff but when I went to get the Paprika out I found I had none, so instead of going to the shops for one item, I made do with what I had and turned Beef Stroganoff in to Red Wine, Beef and Mushroom Cassoulet.
|Ingredients for Red Wine, Beef and Mushroom Cassoulet|
|While meat is searing, roughly chop an onion and 3 cloves of garlic|
|Flip meat over and brown the other side|
|Slice mushrooms and bacon into chunky pieces|
|Take seared meat out of frypan and add it to the bowl of a slow cooker, to the same frypan, add onion, garlic, mushrooms and bacon. Saute until browned|
|Now add red wine and tomato paste and let cook for 2 minutes|
|Add boozy, tomato-e mushroom/onion mixture to the meat in the slow cooker bowl|
So, tell me, with the cooler weather what are you making this week?