Slow cooker gravy beef stew
20m prep 4h 20m cook 6 servings
Stout adds richness and depth of flavour to this beef stew so it's well-worth making sure you have some on hand. Serve with a cheesy baguette to mop up that sauce.
391 calories per serve
Allergens: Recipe may contain celery, milk, gluten, wheat and yeast.
15 Ingredients
2 tbsp olive oil
1.5kg gravy beef, cut into 4cm pieces
2 brown onions, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, finely chopped
3 garlic cloves, finely chopped
70g (1/4 cup) tomato paste
440ml can stout
185ml (3/4 cup) Massel Chicken Style Liquid Stock
6 fresh thyme sprigs
3 dried bay leaves
1 tbsp brown sugar
Chopped fresh continental parsley, to serve
6 slices french stick (baguette)
100g (1 cup) pizza cheese
4 Method Steps
Heat the oil in a large frying pan over high heat. Cook the beef, in batches, for 5 minutes each batch or until golden. Transfer to a plate.
Add the onion, carrot and celery to the pan. Reduce heat to medium and cook, stirring often, for 8 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute. Slowly stir in the stout.
Transfer the mixture to a slow cooker. Add the stock, thyme and bay leaves. Stir to combine. Cover and cook on High for 4 hours or until beef is tender. Stir in the brown sugar. Season.
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