Ingredients
Method
- 1 White onion
- 2 Celery sticks (finely chopper)
- 4 Carrots (Cut into chunks)
- 3 Cloves of garlic (bashed)
- 1 Tbsp Balsamic vinegar
- 2 Bay leaves
- Bunch of fresh thyme
- 3 Tbsp Tomato puree
- Bunch of fresh rosemary
- 3 Tbsp Worcestershire sauce
- 2 Beef stock pots / cubes
- 900 g Braising beef cut into chunks
- 3 tsp Cornflour
- 600 ml Boiling water
- 1 tbsp Olive oil
- Knob of butter
Method
- Fry onion and celery in olive oil on a low/medium heat until soft.
- Add the carrots, bay leaves, garlic, thyme, balsamic and rosemary and fry for 2 minutes.
- Add the tomato puree and Worcestershire sauce then 600 ml boiling water.
- Add the stock pots / cubes and season with a generous amount of pepper. Stir and then transfer to a slow cooker.
- In the pan, brown the beef in olive oil then transfer to the slow cooker (in batches). Cook the stew on a low heat for 8-10 hrs or high for 4 hrs.
- In the final 30 minutes, it's time to thicken the gravy! In a small ramekin, mix cornflour with a splash of cold water and 3 Tbsp of gravy. Once dissolved into a paste, add to the slow cooker and leave on high for the final 30 minutes.
- Once the beef is nearly ready, add a small knob of butter to achieve that glossy gravy! Serve with creamy buttery mashed potatoes or toasted sourdough! For a one pot wonder, add small white potatoes to the slow cooker so no need for a separate side dish!
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