As the nights start to draw in, and the days get noticeably colder, what could be better than a warming beef stew.
The joy of this recipe is also that it is fuss free, you bung everything into the slow cooker and let it do the work. It’s ideal for putting on in the morning ready to come back to after a day of adventure or from coming home after a long day at work.
If you prefer, and you have the time, you can coat the beef first in a bowl and then fry in 1 – 2 tbsp of oil until browned. You can also fry the onions first to soften. But this adds an extra step and if you are short on time and wanting to rush out the door, you can follow the recipe as below.
Preparation time – 10 minutes
Cooking time – 5 – 6 hours on high setting
Little helpers – Add the ingredients to the slow cooker, stir in the flour and coat the beef
700g Welsh beef pieces
4 tbsp Plain flour
1/2 tsp salt
1/2 tsp ground pepper
4 medium potatoes cut into chunks
4 carrots sliced
2 parsnips cut into chunks
1 onion sliced
2 cloves of garlic minced
1 tsp Worcestershire sauce
1 tbsp tomato puree
1 tbsp gravy granules
400 ml Beef stock
1 tsp mixed herbs
Put the beef into the slow cooker and sprinkle over the flour. Stir to coat the meat with the flour. Next sprinkle over the salt and pepper.
Add the potatoes, carrots, parsnips, garlic and onion to the Slow cooker.
In a measuring jug, make up 400ml of beef stock. Then add the tomato puree, Worcestershire sauce, herbs and gravy granules and mix well. Pour over the beef and vegetables.
Cover and cook on high setting for 6 hours or until the beef is tender.
Serve with crusty bread