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A nourishing and heart warming simple and easy to make slow cooker beef stew recipe to serve the family in January.
1 onion, chopped
2 celery sticks, finely chopped
3 carrots, halved and cut into chunks
2 tbsp rapeseed oil
2 bay leaves
2 tbsp dried thyme
2 tbsp tomato puree
2 tbsp Worcester sauce
2 tbsp cornflour
2 beef stock cubes
900g beef, ready-diced
fresh parsley, chopped
buttery mash to serve
crusty sliced bread
1. Fry the onion and celery in 1 tbsp oil on a low heat for around 5 minutes until they start to soften.
Add the carrots, bay leaves and dried thyme, fry for around 2 minutes, stir in the tomato puree and Worcester sauce,
add 600ml boiling water, stir together and add all ingredients into the slow cooker, then crumble the 2 beef stock cubes and stir,
season with freshly ground black pepper to taste.
2. In a frying pan fry the ready-diced beef in the remaining oil until well browned, then add to the slow cooker. Cook on low heat for
8-10 hours, or on high for 4 hours.
3. To thicken the gravy add the cornflour, with a small amount of cold water to make a paste, then add in 2 tbsp of liquid from the
slow cooker, stir in the chopped parsley and season to taste. Serve with mashed potaoes and fresh crusty sliced bread.