1 x 600g Diced Lean Beef
6 x Shallots, Quartered
1 x Tablespoon Tomato Puree
1 x 300ml Water
1x 200g Whole Button mushrooms
1x 125ml Red Wine (Optional)
Place the beef, shallots, button mushrooms and tomato puree into your slow cooker pot.
Blend the GR Sausage Cassoulet sauce mix with the water (300ml) and the red wine (optional) and add to the slow cooker pot. Stir thoroughly.
Cover and cook for 4 hours on HIGH or 8 hours on LOW or until the meat is tender and cooked through (keep covered during cooking. Cooking times may vary between slow cooker models).
Remove the lid and stand for 5 minutes before serving.
Gordon Recommends: Frying on the side Bacon lardons and stirring them through once the dish is cooked for extra flavour.
Recipe Courtesy of:Gordon Rhodes