1. Heat the oil in a large frying pan. 2. Pat steak cubes dry with a paper towel and add to pan, brown on all sides. 3. Add onion to pan and saute until soft. 4. Place the stock in to the slow cooker along with the meat and onion mixture, add the sliced carrots and parsnip, salt and pepepr and bouquet garni. 5. Cook for approximately 7-8 hours on low or 6-7 on high. 6. Remove bouquet garni. 7. Blend the butter and flour together thoroughly and stir into the hot casserole a dab at a time to thicken. 8. Serve with creamy hot mashed potatoes (or rice) and garnish with the parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
