SLOW COOKER BEEF STEW IN A YORKSHIRE

SLOW COOKER BEEF STEW IN A YORKSHIRE

Ingredients:

600 gram diced Beef
175ml red wine
500 gram chantenay Carrots (little carrots chucked in whole)
1 large Onion diced
160 gram shelled peas
200 gram Broccoli
2 beef oxos in 200ml hot water
2 tbsp cornflour
Salt
Pepper
Garlic 2 cloves crushed
Mixed herbs 1 tsp

Let’s see how to cook Slow Cooker BEEF STEW IN A YORKSHIRE

Directions:

Chuck the beef chunks in a food bag with 2 tbsp cornflour & a big pinch of salt & pepper. Give a good shake & put to 1 side.
Heat some oil in a pan, cook the onion & the carrots for about 5 minutes & then add the garlic for about another minute. Put in the slow cooker.
In the same pan brown the beef & add to sc.
Pour the red wine in the empty pan, simmer for a couple of minutes to cook off the alcohol & pour in the sc.
Add the 200ml of beef stock & the mixed herbs, give a good stir & cook on high for 4 hours.
Add the broccoli & peas, turn down to low for about 1-1 1/2 hours until you can push the fork through the carrots easily
Served in a giant Yorkshire pudding with mini skin on roasties.

***By Sarah Brown***