Monday, 21 July 2014

※ Slow Cooker Beef Stew

INGREDIENTS 
1 kilo diced beef
1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups beef stock (or stock cubes reconstituted)
1 large carrot diced, 
1 tomato roughly chopped, 
1 zucchini diced, 
1 potato diced, 
2 stalks celery diced, 
1 cup pumpkin diced, 
1 cup red wine
2 onions diced, 
4 cloves garlic thinly sliced
Few sprigs thyme chopped thyme, 
Few sprigs Rosemary
1/4 teaspoon paprika, 
1/4 black pepper,
1/4  chili salt, 
1/4 celery salt, 
2 tablespoons Worcester sauce


METHOD
Brown off meat in small batches and place straight into slow cooker.
While doing so, I dice up all vegetables roughly and thrown them straight into slow cooker with exception of onion and garlic.

When fished browning meat I add onions and garlic to the pan and cook till slightly caramelized. 
Scrape straight into slow cooker.

Deglaze pan with red wine and then pour straight in to slow cooker.
Add all vegetables, herbs and spices and cook on low while you are at work. 

I served it with mashed potato and garnished with a little fresh Thyme.

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