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1
This recipe is for a 2.5ltr capacity slow cooker.
2
Place a large frying pan on a high burner and add 2tbls of Olive oil to the pan.
3
Once hot, add the diced beef and fry until it has a light brown colour.
4
Turn your slow cooker to the high setting.
5
Add all of the prepared vegetables, that’s in the ingredients list, or you can change the combination of vegetables to the ones that you like.
6
Add the beef stock to the slow cooker, you can make the stock hot or cold depending on how long you wish to cook the stew, see the video for a full explanation.
7
You can now add the red wine, bay leaves and the tomato paste to the pot.
8
You can now add the seared beef to the pot.
9
Finally, season the stew with salt and black pepper to suit your taste.
10
Once the stew has started to simmer, turn the slow cooker to low.
11
Place the lid on, and allow it to cook slowly for 3 to 4 hours.
12
Once the meat is fall apart tender, you can thicken the stew with the corn flour/starch (see the ingredients list for measurements).
13
Once thickened, serve the stew piping hot with crusty farmhouse bread.
14
Enjoy.
Method
Ingredients
- 750g / 26½oz Stewing Beef (Large Diced)
- 300g / 11oz Baby Potatoes (Skins on)
- 90g / 3oz Leeks
- 130g / 4½oz Carrots
- 130g / 4½oz Swede/Turnip/Rutabaga
- 130g / 4½oz Onion
- 2 Bay leaves
- 30g / 1oz Tomato Paste
- 570mls / 1 Pint Beef stock
- 150mls / 1 Glass Red wine (Optional)
- 2tsp Corn flour/Starch in 20mls Cold water
- Salt n Pepper to taste
- 2tbls Olive oil
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