Slow-cooker Beef Stew

AuthorGeo FoodsCategory

Ingredients

 · 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 parsley

Preparation

1

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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Ingredients

 · 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 parsley

Directions

1

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.

Slow-cooker Beef Stew

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