Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 1.5 Kg Steak pieces cut into small chunks
- 3 tbsp Vegetable Oil
- 2 Large Onions chopped
- 2 carrots chopped
- 2 Celery stalks chopped
- 2 Bay Leaves
- 2 Thyme sprigs or rosemary sprigs
- 3 tbsp Plain Flour
- 75 cl Bottle red wine
- 1 Beef stock cube
- 1 tsp Caster Sugar
- 2 tbsp Tomato Puree
- 100 g Unsmoked bacon lardons
- 6 Small shallots or baby onions halved or quartered
- 300 g Button mushrooms halved or quartered
- Mashed potatoes to serve
Cooking Instructions
- Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scoop out each batch with a slotted spoon and transferring the browned meat to a plate.
- Add the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.
- About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes.