1 1/2 kg Blade Steak
1-2 Onions
125g Chelsea Soft Brown Sugar
125ml Sherry or Red Wine
625ml Worcestershire Sauce (Mild)
5g Crushed Ginger
5g Mixed Spice
1-2 red Capsicums - for colour
1 cup Watties Frozen Rainbow mix or Sliced Carrots
1 Tin Beef Casserole mix of just add
3 Tbspns cornflour mixed with a little water to thicken at end of cooking
Pepper and salt to taste

1. Cut up steak into pieces and cut off any fat from steak mix with flour, salt, and pepper.
2. Cut up onions and add the Chelsea Soft Brown Sugar.
3. Add the sherry or red wine.
4. Add Worcestershire sauce, crushed ginger, and mixed spice.
5. Add the sliced and diced capsicum, rainbow mix or carrots.
6. Add the 'just add beef' casserole mix and stir in to casserole - makes it lovely and brown.
7. Leave all above to marinade in your crockery slow cooker container and place in the fridge overnight and cover with your lid.
8. Next morning put into the slow cooker, turn on to low and cook for 8 hours or until cooked, you may need to turn up to high to finish.
9. Add the cornflour to thicken the casserole if needed.

A lovely tasty casserole for the winter nights ahead.

Serve with baked potato, pumpkin and steamed broccoli.