Slow Cooked Beef Stew
Tender beef and seasonal vegetables make the perfect winter warmer
This a delicious hearty dish you can put on in the morning and come home to in the evening.
Ingredients
- 1-1.5kg Diced Beef
- 1 ½ tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Vegetable Oil
- 350ml Guinness stout
- 3 Cups Beef Broth
- 3 Carrots, peeled and cut in 2 inch pieces
- 2 Parsnips, peeled and cut in to 1 inch pieces
- 800g Potatoes, quartered
- 1 Onion, Diced
- 2 tsp Fresh Sage
- 2 Tbsp Beef Stock
- 2 Tbsp Tomato Paste
- 1-2 Tbsp Minced horseradish
- 1 Tbsp Soften Butter
- 1 Tbsp Plain Flour
Method
- Heat large pan with a little oil.
- Brown Beef in pan and season with salt and pepper before moving to slow cooker.
- Pour beef broth into pan to loosen browned bits.
- Add carrots, parsnips, potato’s, onion, garlic, sage, beef stock and tomato paste to slow cooker with the browned beef.
- Cook on low 7-7 ½ hours
- Mix butter/flour to form pastry ball.
- Add pastry ball and horseradish.
- Cover and cook for another 30 minutes.
