Slow cooked steak stew recipe

It’s the time of year when I begin looking at soul food. The nights are drawing in, the temperature is gradually dropping and I’m testing the central heating to make sure it will be ready for winter. The perfect time to dust off a cold weather favourite, slow cooked steak stew.

This recipe uses a slow cooker, making it ideal to set up before you go to work. You will then come home to the delicious smell of slow cooked beef stew ready to be dished up when you’re ready for it. There is nothing better to come home to on a cold, rainy or windy day in autumn!

Ingredients

2 tbsp rapeseed oil

1 onion, chopped

3 carrots cut into chunks

2 bay leaves

½ sprig of thyme

2 tbsp tomato purée

2 tbsp Worcestershire sauce

2 beef stock cubes or stock pots

900g braising steak or chuck steak

2 tsp cornflour

½ small bunch parsley, chopped

600ml boiling water

Method

  1. Lightly fry the onion in the oil for around five minutes.
  2. Add the carrots, bay leaves and thyme and fry for a further 2 minutes.
  3. Add the Worcestershire sauce, the water and stir until everything is mixed.
  4. Pour the mixture into your slow cooker.
  5. Fry the steak in the same pan with a little oil and brown. Add to the slow cooker.
  6. Turn it onto low and leave for 8 hours, or use high and cook for 4 hours.
  7. Add the cornflour to the mixture to thicken (optional). All a further 30-40 minutes cooking time if you do add cornflour.
  8. Add the parsley and season to taste, then serve.

I like to serve this with a healthy dollop of mashed potato made with Maris Piper potatoes. Cook as usual, add a little butter and milk during mashing and this potato goes lovely and smooth. No need to go through a ricer if you use a good masher!

If you have difficulty with the cornflour, you can add it to a splash of liquid in a separate container. Mix it to a paste first and then add it to the slow cooker. Give it 30-40 minutes to cook in if you do add cornflour to thicken.

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