Cooking

Slow Cooker Beef Stew

I’ve got to say I’m loving my slow cooker at the moment, never thought I would say that as I’ve not had the best experience so far. I popped to my mum’s last week and she was raving about her slow cooker beef stew so obviously I had to give it a bash. I’m pleased to say it turned out absolutely scrumptious I will certainly be making it again.

Ingredients

  • 3 Carrots
  • Diced Beef/Steak 700g
  • 1 Parsnip
  • 6 New Potatoes
  • 1 Leak
  • 1 Small Swede
  • 500ml Beef Stock
  • 4 Tablespoons Gravy mixed with 300ml Water
  • Salt & Pepper

This recipe is very simple, peel and chop all veg and put into the slow cooker, add the meat. I gave everything a good stir before adding the liquid, mix together the stock pot with 500ml of boiling water and pour over the veg/meat. Mix together the gravy granules with 300ml of boiling water until it becomes a really thick paste, it will look lumpy but that’s okay as when you add it to the other ingredients it will mix in.

At this point give everything another good stir, season with salt and pepper, pop the lid on and put the cooker on a low heat setting. I put my stew on at 9.30am and left it until 7pm. I had the heat on low until around 5pm then cranked it up to high for the last 2 hours, I was too scared to make my own dumplings so bought some ready made ones but I think next time I will make my own.

Throughout the day I did stir the stew I was worried the liquid was too runny but by the time I served it up it had reduced into a lovely rich thick gravy. The only thing I would change next time is, I would cut the veg up a bit smaller as I found it in places too crunchy. The meat turned out very well and wasn’t chewy it also had lots of flavour.

I served the stew with crusty bread which went down a treat, there was enough for leftovers the next day. I was completely stuffed after eating this, I love comfort food and this stew was perfect.

Nxx

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