SLOW-COOKER BEEF STEW
You're tired of bland dinners, aren't you? Well, you're in luck! We're diving into the world of slow-cooker beef stew, a dish that'll delight your taste buds.
Prep Time 20 minutes mins
Cook Time 4 hours hrs
- 1 onion chopped
- 2 celery sticks finely chopped
- 2 tbsp rapeseed oil
- 3 carrots halved and cut into chunks
- 2 bay leaves
- ½ pack thyme
- 2 tbsp tomato purée
- 2 tbsp Worcestershire sauce
- 2 beef stock cubes or stock pots
- 900 g beef for braising such as skirt buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
- 2 tsp cornflour optional
- ½ small bunch parsley chopped
- buttery mash to serve (optional)
STEP 1
Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).
STEP 3
If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.