One of my favourite meals, when it’s cold outside, is a hearty rich beef stew.
Its been a chilly winter here in Melbourne and what better way to get through the colder months than a hearty beef stew. This one is deliciously rich and full of flavour AND the best part of all is that you can leave it cooking in the slow cooker and get on with the rest of your day while it just sits there doing its thing!
- Slow Cooker
- 800 g chuck beef diced
- 3 tbsp olive oil extra virgin
- 1 onion diced
- 1 tsp garlic minced
- 4 slices bacon diced
- 1 cup red wine dry
- 2 cups beef stock
- 4 tbsp tomato paste
- 10 button mushrooms quartered
- Fresh thyme
- Salt and pepper
- Heat 1/2 of the oil in a large heavy based pan. Sauté 1/2 of the diced beef browning all over. Repeat with remaining beef. Remove and set aside.
- To the same pan add the diced onion and bacon, sauté until translucent. Add the garlic and fresh thyme sprigs, sauté for a further 2 minutes.
- Turn the slow cooker on to low.
- Deglaze the pan with the red wine and beef stock.
- Add all ingredients into the slow cooker and stir through the tomato paste.
- Cover with lid and allow to cook for 3-4 hours or until meat is lovely and tender.
- Serve with favourite vegetables or mashed cauliflower.