Traditional Beef & Mushroom Stew

(Serves 3-4)

Ingredients:

         1 lb (453g) stewing steak (diced)
         4 oz (113g) mushrooms (chopped)
         1 large onion (sliced)
         1 parsnip (chopped)
         2 large carrots (chopped)
         1 large glass red wine
         1 table spoon of tomato puree
         2 table spoons sunflower oil
         1.5 pints (0.70 ltrs)
         1 oz of butter
         2 tsp of dried mixed herbs
         2 table spoons seasoned plain flour
         Salt & crushed black pepper to season

 

Preparation:

Place the diced beef into a bag along with the flour (pre-seasoned with salt & pepper). Toss the mixture around until the meat is fully coated.

Add the oil and butter into a hot sauce-pan then the meat, and fry for a few minutes until browned. Remove and add into the slow cooker, then repeat with the second half of the meat.

Into the saucepan add the glass of red wine, tomato puree, chopped onion and the herbs. Simmer for a few minutes then add to the slow cooker, being sure to include the scrapings from the pan, along with the rest of the ingredients.

Set the cooker to ‘low’ and let cook for 6-8 hours. Ten minutes before serving add some cornflour to thicken, and season with salt & pepper to suit. Continue cooking for further ten minutes.

This dish has an excellent full rich flavour and can be served with any number of accompanying side dishes, such as potatoes and veg, or boiled rice.

 

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