Slow cooker beef casserole with hoisin sauce and vegetables

This casserole has been a staple dish in this house for years and years.  I can't even remember where the original recipe came from, but I have made it so often, I could make it my sleep.  I used to make it in the oven, but since the arrival of the slow cooker, I prefer to pop it in there and the smell that hits me when I arrive home makes the preparation beforehand well worth it.

It takes about 20 minutes to prepare and serves 6.

Ingredients

500g stewing beef/steak cut into chunks

3 large parsnips peeled and chopped 

1 red onion finely chopped

6 rashers of bacon chopped

2 large garlic cloves finely chopped

3/4 carrots peeled and chopped 

200ml red wine

450ml beef stock

120g hoisin sauce ( I use the stir fry pouches as they contain just the right amount)
Salt and pepper (to season)

Olive oil (for frying)

Method

Fry the chopped bacon in a small amount of oil for a couple of minutes.  Remove from the pan and put to one side.  

In the same pan, fry the stewing beef for a few minutes until it starts to change colour.  Remove from the pan with a slotted spoon and put to one side.  

In the same pan, add the red wine and heat on a low heat for about five minutes.  Add the onion, garlic and parsnips and simmer gently for a further five minutes. 

Add the stock and hoisin sauce and bring to the boil.  Add the meat and bacon back in and give everything a good stir. Finally add the chopped carrots and stir again.

Put the casserole into the slow cooker and cook on medium for 7 - 8 hours.

(If you want to use the oven, put some wet greaseproof paper on the top to seal in the moisture, put on the lid and oven cook on 180c for 2 1/2 hours.)

Serve with some nice bread and enjoy.