I always like to make a beef stew during winter. Its a great solid warmer and the left-overs are great for lunch.
500g chuck or topside beef
tablespoon olive oil
1/2 brown onion
2 large carrots
1/2 litre good stock
3 large washed potatoes
handful diced pumpkin
400g Borlotti Beans
cupful of cauliflower chopped.
Cube the beef into 1-2cm cubes. I prefer them larger but my family likes them smaller.
In a large saucepan add a tablespoon of olive oil.
Add the cubed beef and cook until sealed. Add the onion in large chunks and let it caramelise during the process.
Add the stock so it covers the beef, bring it to the boil, and then turn it down to simmer.
Add one potatoe. I prefer to leave the skins on as this helps to stop the potatoe turning into starch.
Add the carrots cut into decent sized pieces.
Cook for 2 hours on simmer, then add the other carrot, and the rest of the potatoe.
Cook for half an hour then add the pumpkin
Cook for half an hour then add the borlotti’s and the cauliflower.
Cook for half an hour on simmer then turn off.
The early potato will thicken the sauce, while the latter additions maintain their integrity. If you cutt the meat too small it will almost have disappeared by this stage.
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