Slow Cooker Sweet Paprika Beef and Veggie Casserole

How to make  Slow Cooker Sweet Paprika Beef and Veggie Casserole

Prep Time:  10 minutes        |        Cook Time: 6 Hours      |        Serves: 4

Ingredients

• 500g Jindurra Station beef mince  
• 1 onion, diced
• 2 carrots, peeled and sliced  
• 2 celery stalks, chopped
• 1 red capsicum, sliced
• 2 tsp Stonemill crushed garlic  
• 1 tbsp Stonemill sweet paprika
• 1 tbsp The Olive Tree extra virgin olive oil  
• 1 tbsp White Mill gluten free plain flour  
• 1 tsp Stonemill thyme leaves
• ¼ tsp Stonemill salt  
• Stonemill pepper, to taste
• 2 cups Chefs' Cupboard beef liquid stock
• 4 slices Bakers Life gluten free wholemeal loaf, toasted, to serve

Method

1. Heat the olive oil in a pan over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
2. Add the beef mince and cook until browned. Transfer to the slow cooker.
3. Add the carrots, celery, capsicum, crushed garlic, sweet paprika, thyme leaves, salt and pepper to taste.
4. Sprinkle over the gluten free plain flour and stir to lightly coat the ingredients.
5. Pour in the Chefs' Cupboard beef liquid stock and stir gently to combine.
6. Cover and cook on low for 6 hours, or until the vegetables are tender and the sauce has naturally thickened.
7. Serve warm with toasted slices of Bakers Life gluten free wholemeal loaf.

Tip

• Toast the sweet paprika briefly in the pan before adding it — this enhances its flavour and gives the casserole a deeper colour.
• For extra depth, toast the sweet paprika briefly in the pan before adding it to the slow cooker, this brings out a richer, sweeter flavour.  
• If you prefer a thicker consistency, consider removing the lid 20 minutes before finish, to allow casserole to thicken slightly.