Set this going in the morning, and be greeted after work with the delightful aroma as you walk through the door. A hearty bowl of this slow cooked beef, mushroom & red wine stew will warm you up from the inside out!
Ingredients (serves 4)
- 1 kg Chuck steak, cut into chunks
- 2 TBS Plain flour
- 2 TBS Oil
- 2 cloves Garlic, crushed
- 1 Onion, diced
- 2 TBS Tomato paste
- 400g can Crushed tomatoes
- 2 large Carrots, diced
- 2 cups Small button mushrooms
- 1 cup Red wine
- 2 Bay leaves
- 1 tsp Dried rosemary
- 1 tsp Dried thyme
- 1 TBS Worcestershire sauce
- Salt & Pepper
Method
- Cut steak into 2.5 cm cubes, and coat the beef cubes in plain flour. Shake off excess flour. Heat the fry pan and add oil. Brown beef in batches until browned
- Add to the slow cooker with all other ingredients, and cook on low for 6-8 hours, or high for 4-6
- Remove the bay leaves prior to serving, and serve with mashed potato, rice or just on its own with some fresh crusty bread to soak all the juices up!
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