Prepare this simple recipe in the morning and enjoy a hearty meal at the end of the day.
Ingredients
|
Ingredients |
2 servings |
|
Olive oil |
2 T |
|
Beef chuck, diced |
300g |
|
Onion, diced |
1 |
|
Worcestershire sauce |
1 T |
|
Dried thyme |
1⁄2T |
|
Dried rosemary |
1 t |
|
Tomato paste |
1 T |
|
Garlic cloves, crushed |
3 |
|
Bay leaf (optional) |
1 |
|
Beef stock (use liquid stock or follow instructions on packet of vegetable stock powder) |
1.5 Cups |
|
Carrot, cut into large chunks |
1 |
|
Celery sticks, chopped |
1 - 2 |
|
Frozen peas |
1⁄2Cup |
|
Corn flour or regular (mixed with 1⁄4 cup of cold water |
1.5 t |
|
Salt and pepper |
To taste |
Method
- Heat 1 T oil and brown meat in 2-3 batches, approximately three minutes each batch and set aside in a bowl.
- Heat 1 T olive oil and brown onions for five minutes until softened, don't burn.
- Add Worcestershire sauce, herbs and tomato paste, stir for one minute until aroma released.
- Add crushed garlic and stir a further minute
- Place beef into slow cooker.
- Add the onion mixture from the pan to the slow cooker.
- Add the beef stock, bay leaf, carrots and celery to the slow cooker.
- Season with salt and pepper.
- Turn the slow cooker onto low and simmer for 6 – 8 hours.
- 30 minutes before serving, remove the bay leaf, and stir frozen peas and corn flour mixture into the slow cooker.
Serving Suggestion:
Serve with mashed potato, rice or grainy bread.
Variations:
Instead of serving with mashed potato, add two chopped potatoes to the slow cooker at the same time as adding the carrots and celery.
Alternative to slow cooker
Preheat oven to 160oc at the beginning of the recipe. Place all ingredients into a casserole dish instead of a slow cooker. Cook in oven for 11⁄2 - 2 hours or until the meat is fork tender.
t = teaspoon