This recipe makes about 6 portions. You could easily add more vegetables to this recipe but as I was using my medium-sized crock-pot they wouldn’t fit!
Ingredients:
1 cal oil spray – 1 spray
Lean stewing beef – 2lb/900g (any visible fat removed) cut into chunks.
Onions – 2 (finesly diced)
Celery- 2 sticks and the heart (finely chopped)
Garlic – 3 cloves (minced)
Mushrooms – 80z/200g (slices)
Carrots – 4-5 medium (sliced)
Smallish potatoes – 8 (peeled)
Beef stock – 1 pint/500ml
Seasoning – mixed dried herbs, pepper, Worcestershire sauce, 2 bay leaves, 1 teaspoon of beef bovril
Equipment: Chopping board, knife, frying pan, slow cooker
Method:
- Put the beef stock in the crock-pot and set the slow cooker on high.
- Heat the frying pan with the oil and soften the onions and celery. Add the garlic and mushrooms and sautee until soft, adding a little water if necessary.
- Put all the vegetables to the crock-pot with the seasoning and leave on high.
- In the frying pan brown all the meat and add to the crock-pot.
- Turn the slow-cooker down to low and cook for about 8 hours.
Quick Method:
- Preheat the stock before putting it into the crock-pot and set the slow cooker on high.
- Add all the ingredients to the crock-pot and leave on high for an hour, if possible.
- Turn down to low and cook for 10-12 hours.