SAVOURY: Slow Cooked Beef Stew
PREP: 30min
COOK: 5hr
READY IN: 5hr 30min
Ingredients (serves 6)
1.2L (2 pt) water boiled from a
kettle
1/2 a swede, cut into small chunks
3 medium sized carrots, cut in
chunks
mushrooms (as many as you want)
1 large pack of lean stewing steak
or rump steak, cut into small even
chunks
2 tablespoons oil
75g (3 oz) flour
2 teaspoons dried parsley
2 teaspoons dried thyme
3 to 4 beef stock cubes
5 twists of black pepper from mill
splash or two Worcestershire sauce
1 teaspoon Marmite
6.
Method:
1.
2.
3.
4.
5.
Put the kettle on so that you have
boiled water ready.
Prepare vegetables and put into
stockpot or slow cooker.
Put the oil and beef into a large
bowl and coat the beef with the
oil using wooden spoon or your
hands.
In another large bowl combine
the flour, herbs, pepper and 3
stock cubes. Add the beef to the
flour mixture (keep the oil separate
as you will need this later) and
coat the beef with the flour.
Add some of the oil from the other
bowl to a large frying pan or wok
and heat gently. Take out the
beef and add it to the hot oil
NCT Newbury & District
7.
8.
(leave any excess flour in the bowl
for later). Add Marmite and
Worcestershire sauce to the pan
and if beef sticks to the pan add
more oil. Cook the beef all the
way through for about 5 to 10
minutes to seal in the flavour.
Add the rest of the flour to the
vegetables in the stockpot or slow
cooker (if you don't like thick gravy
leave it out or only add half of the
flour and put more herbs into the
stew later if required). Pour boiled
water onto the vegetables a little
at a time and stir to mix in the
flour. Add the beef and cooking
juices to the pot and cook all day
in your slow cooker on low or
medium heat for most of the day.
Taste throughout cooking to see if
stew has enough herbs, pepper
and stock cubes. If too thick add
more water.
Serve with potatoes and cabbage
and crusty bread.
Recipe from www.allrecipes.co.uk
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