- 1.5 kg chuck or stewing steak cut into large pieces
- 1 large onion chopped, 2 small
- 2 cloves garlic finely chopped
- 40 g plain flour 1/4 cup
- 300 ml beef stock 1 cup + 1/4 cup
- 40 ml tomato paste 2 Tablespoons
- 20 ml Worcestershire Sauce 1 Tablespoon
- 300 g mushrooms quartered
- 3 medium carrots peeled and cut into large chunks
- 1 bay leaf
- 1 Tablespoon thyme leaves
- 2 Tablespoons chopped parsley
- Salt & pepper
- Olive oil if browning ingredients
- Turn your slow cooker on to low to warm the insert.
- If browning the ingredients
- Whisk the beef stock, tomato paste and Worcestershire sauce together, and set aside.
- Brown the beef chunks on both sides in a fry pan over a medium high heat. Avoid overcrowding the pan as the meat will stew rather than fry.
- When browned, transfer the beef to the slow cooker.
- Add the onions to the fry pan (adding more oil if necessary). Fry for 5 minutes or until softened.
- Add the garlic to the pan and fry for 1 minute.
- Scatter the flour over the onions, and continue to fry for one minute.
- Pour the beef stock mixture into the fry pan.
- Stir briefly to incorporate the flour mixture into the stock, then pour the contents of the fry pan into the slow cooker.
- Add the mushrooms, carrots, bay leaf, and thyme to the slow cooker.
- Season with salt and pepper.
- Stir thoroughly to coat the beef and vegetables in the sauce.
- Place the lid on the slow cooker.
- Cook for 8 hours on Low or 4 hours on high.
- At the end of the cooking time, stir through the parsley and adjust the seasonings if necessary.
- Serve with boiled potatoes and green vegetables.
- To cook without browning the ingredients
- Add the beef, mushrooms, carrots, bay leaf, and thyme to the slow cooker.
- Whisk the (cold) beef stock, tomato paste, Worcestershire sauce, and flour together until smooth.
- Pour the sauce over the contents of the slow cooker.
- Season with salt & pepper.
- Stir everything together and replace the lid of the slow cooker.
- Cook for 8 hours on Low or 4 hours on high.
- At the end of the cooking time, stir through the parsley and adjust the seasonings if necessary.
- Serve with boiled potatoes and green vegetables.
Source: The Cooks Pyjamas
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