This isn't really a casserole, it doesn't have the requisite gravisauciness. It's hard to define, really, if you don't really want to use the words 'beefy goodness'. The beef just falls apart, the veg cook down to create a mass of... beefy goodness.
Well, you make it then try to describe it then, go on!
Serves 4 generously. Chills/freezes well.
approx 1kg caesserole beef pieces
1 red cabbage, finely shredded
3 smallish parsnips, chopped
250ml red wine
2 crushed garlic cloves
1/2 tsp coarge ground black pepper
gravy granules, or 2 x beef stock cubes and thickening granules or cornflour.
Put everything bar the gravy granules in a slowcooker. Cook for 8 hours on low. If you plan on thickening with gravy, don't use stock cubes, it will be too salty, but if you're thickening with cornflour or similar, add 2 stock cubes now for flavour.
Before serving, stir in a few tsp of gravy granules or a little cornflour/cold water paste, and cook for 5-10 minutes more until thickened.
Serve with creamy mash, veg, or piled on top of a crisp-skinned, buttered jacket.
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