With the weather taking a turn, it is now time to start thinking about hearty stews for the family to tuck into during the cold autumn and winter months. A mum friend asked me for a recipe for her slow cooker. This recipe can also be cooked in a casserole/oven proof dish too. It is easy, delicious and nutritious and hardly takes any preparation at all. You can make double the amount and freeze the amount left over for another cold day.
1 onion, finely chopped
2 cloves garlic, crushed
2 parsnips, chopped into bite size pieces
2 carrots, chopped into bite size pieces
500g braising steak, cut into bite size cubes
1 tin of tomatoes
400ml stock (vegetable or beef)
1 tbsp plain flour
Pepper to taste
Preheat the oven to 160 C
- In a casserole/oven proof dish fry the onion in a little oil for around 5 mins. Then add the beef and fry until it is brown all over. Now add the garlic and after a minute the flour (this will thicken the sauce)
- Next add the tinned tomatoes, carrots, parsnips and lastly the stock and simmer for a couple of minutes not forgetting to stir ensuring all the ingredients are well mixed together. Add pepper to taste.
- If placing in the oven, place the lid on the dish and cook for around 2 1/2 hours
- If using a slow cooker, place all the ingredients into the cooker and set it on the desired setting. I usually go for the slowest and longest as the meat comes out wonderfully tender.