It’s that time of year again, when a salad for dinner won’t do. The days are shorter and the temperature is dropping so it’s time to get the slow cooker out and try this delicious, tender slow cooked beef stew.
I like to add a few more vegetables to my stews than the recipe shows, but it’s up to you. So here you go.
1 Onion , chopped
2 celery sticks, finely chopped
2 tbsp coconut oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
Beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley
Parsley , chopped
Cauliflour rice or Quinoa (optional)
- Fry the onion and celery in 1 tbsp coconut oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).
- Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
- If you want to thicken the gravy, mix the corn our with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with cauliflour rice or quinoa if you like.