Serves 6
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The fact that casseroles are so humble and comforting makes it one of our favourite dinner solutions after a long, tiring day. Pop this recipe in your slow cooker so it can be cooked to perfection just in time for the evening. Now that’s a fuss-free, hearty and delicious dinner.


  • 16 spring onions (400g)
  • 2 tbsps olive oil
  • 375 g button mushrooms
  • 4 rindless bacon slices (260 g), chopped coarsley
  • 3 clove garlic, crushed
  • 1 cup (250 ml) dry red wine
  • ½ cup (70 g) tomato paste
  • ½ tsp caster (superfine) sugar
  • 1.2 kg gravy beef, chopped coarsely
  • 2 medium fennel bulbs (600 g), sliced thickly
  • ½ cup coarsely chopped fresh flat-leaf parsley
Trim green ends from onions, leaving about 8 cm of stems attached; trim roots.

Heat oil in a large frying pan; cook onions, mushrooms, bacon and garlic, stirring, until onion softens. Stir in wine, paste and sugar; bring to the boil, boil, uncovered, 2 mins.


Place beef, fennel and onion mixture in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 8 hours.


Before serving, stir in parsley; season to taste.

Chuck steak or any stewing steak can be used instead of gravy beef. This recipe is not suitable to freeze.

Recipe and photo: bauersyndication.com.au

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