AuthorGeo FoodsCategoryBeefIngredients
Preparation
Fry the onion and celery in one tablespoon oil over a low heat until they start to soften. Add the carrots, bay and thyme, fry for two minutes, stir in the puree, add boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes, then season with pepper. Fry the beef until it is browned, then tip into the slow cooker. Cook on low for 8-10 hours. If you want to thicken the gravy, mix the corn flour with a splash of cold water to make a paste, and then stir two tablespoons into the cooker. Cook for a further 30 minutes. Stir in the parsley and season. Serve with buttery mash, if you like.
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· 1 onion · 2 celery sticks · 2 tablespoons rapeseed oil · 3 carrots · 2 bay leaves · ½ pack thyme · 2 tablespoons tomato purée · 2 beef stock cubes · 900 g beef · 2 teaspoons corn flour · ½ bunch parsleyDirections
1Fry the onion and celery in one tablespoon oil over a low heat until they start to soften. Add the carrots, bay and thyme, fry for two minutes, stir in the puree, add boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes, then season with pepper. Fry the beef until it is browned, then tip into the slow cooker. Cook on low for 8-10 hours. If you want to thicken the gravy, mix the corn flour with a splash of cold water to make a paste, and then stir two tablespoons into the cooker. Cook for a further 30 minutes. Stir in the parsley and season. Serve with buttery mash, if you like.
Ingredients
Directions
Fry the onion and celery in one tablespoon oil over a low heat until they start to soften. Add the carrots, bay and thyme, fry for two minutes, stir in the puree, add boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes, then season with pepper. Fry the beef until it is browned, then tip into the slow cooker. Cook on low for 8-10 hours. If you want to thicken the gravy, mix the corn flour with a splash of cold water to make a paste, and then stir two tablespoons into the cooker. Cook for a further 30 minutes. Stir in the parsley and season. Serve with buttery mash, if you like.