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Wednesday, October 26, 2005

Slow Cooker Beef Stew


This dish requires a slow cooker which guarantees beef that melts in your mouth. Cheap dish you can eat it for a lunch and dinner for a couple of days too.

Buy the cheapest cut of beef (Gravy Beef or Beef Chuck), cut them into chunks coat with some flour and shallow fry it for a while to seal in the favour. Put it into the slow cooker.

With the remaining oil, put a knob of butter, fry an onion (sliced). After the onion is transparent, pour in a glass of red wine. Bring to boil and then remove and pour into the beef (which is already in the slow cooker). Pour in about 500ml of beef stock and 1 whole tomato.

Next put some Bay Leaves, Carrots, Celery and Mushrooms. Cover and turn it to high.

Just before serving stir in a tablespoon of Tomato Puree. If you want your stew to be thicker, you can add some statch (flour with water).

Season with salt and pepper. I cheat with a cube of Continential bacon stock.

It may take hours to cook so it's perfect to put your slow cooker to "Auto" and then go for lectures and then come home, dinner is serve.

Best served with a dollop of sour cream eaten with warm crusty bread.

*I made so much of this on Sunday, it lasted me 3 meals.

  • Monday - Served with sour cream and eaten with a Baguette
  • Tuesday - Served with Mashed Potatoes
  • Wednesday - Mixed with Pasta (Beef Stew Spaghetti)


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2 comments:

Autumn Command said...

The Blog should only let the main page show 1 or 2 recipes and not so many.....

noelbynature said...

how's this?