This started out as a boeuf bourgignon but I didn't have any red wine so I made it up as I went along, using white wine from a bottle that was already open and throwing in half an orange I had in the fridge from a previous recipe. It tasted delicious!
Here's what I did:
To serve two: take a packet of cubed casserole steak and brown in a frying pan. Chop a few rashers of bacon and fry as well. Then place the beef and bacon in the slow cooker along with some chopped onion, red pepper if desired, a squeeze of tomato puree, 100ml white wine, 250ml beef stock (made from a stock cube), a dash of orange juice or the squeezed juice from half an orange, and an entire orange half. Cook on high for about 3 hours - depending on the settings of your slow cooker, you could also put this on the lower setting for a longer time.
When the dish is cooked, strain the cooking liquid into a small pan and mix with 1 tsp cornflour. Bring to the boil, stirring, until the sauce has thickened. Pour over the beef and serve - this goes well with mashed potatoes and green veg.
I'm sending this to the Slow Cooker Challenge, hosted by Janice at Farmersgirl Kitchen.