This is the recipe I use for a yummy slow cooker beef stew which easily feeds us all and even has some left overs for the next day.
- 1/2 a turnip, cut into chunks
- 4 carrots, cut into chunks
- Mushrooms, as many as you fancy
- 900g of lean stewing steak, cut into bite sized chunks
- 2 tablespoons of oil
- 75g of flour
- 3 beef stock cubes
- Black pepper
- Worcestershire Sauce
- 1 teaspoon of marmite
- 1 tablespoon of tomato puree
- 2 teaspoons of dried parsley
- 2 teaspoons of dried thyme
- 2 pints of boiling water
- Put the beef in a bowl and coat in the oil, make sure it is fully covered.
- In a separate bowl mix the flour, parsley, thyme, pepper and stock cubes.
- Add the flour mixture to the beef and give it a good mix to make sure each piece is covered.
- Heat some oil in a frying pan (medium/high) and add in the beef, marmite, worcestershire sauce and tomato puree.
- Cook the beef for 10-15 minutes to seal the flavour in.
- Put the veg into the slow cooker with any left over flour mixture and pour over the boiling water and give it a good mix.
- Add the beef to the slow cooker and mix well.
- Set to medium or auto for 6-8 hours
I like lots of Worcestershire sauce so wack loads in and I also like thick gravy so an hour or so before it’s done, add in some more flour if it’s needed. Taste through out cooking and add in more herbs or pepper etc if you want to.
I then serve with baby potatoes and loads of veg 🙂