With slow-cooker month upon us, we wanted to share one of our all-time favourite slow-cooker dishes. Tasty, warming and comforting, this dish is the perfect companion for when you want to fight off that winter chill.
This recipe was inspired by the Slow Cooker Beef Stew recipe by Lulu Grimes- but was recreated with a little bit of a Ross & Ross twist.
- 900g diced beef (can buy already diced or you can buy a whole piece and cut it into chunks yourself)
- 2 tbsp Ross & Ross Roast Potato Oil
- 2 beef stock cubes or stock pots
- 1 large onion, chopped
- 1-2 large potatoes, peeled and chopped into chunks
- 2 celery sticks, finely chopped
- 3-4 carrots cut into chunks
- A couple of bay leaves
- 1-2 tbsp of Ross & Ross Steak Rub
- ½ pack thyme
- 2-3 tbsp tomato purée
- 2 tbsp Worcestershire sauce
- ½ small bunch parsley, chopped
- Heat up your frying pan on a low heat. Once the pan is fairly hot, add a tbsp of Ross & Ross Roast Potato Oil, allow a minute or so for the oil to heat up and then add your onion and celery. Fry for around 5 minutes, or until they start to soften.
- Then add the carrots, potatoes, bay and thyme into the same pan and fry for 2 mins.
- Meanwhile boil around 600ml of water and add your stock cubes/ pots. Stir and allow them time to dissolve.
- Add the purée and the Worcestershire sauce to the frying pan, and then add the beef stock. Give it all good stir and then carefully tip everything into your slow cooker. Season with pepper.
- Take your diced beef and put into a large bowl. Add a splash of oil and the Ross & Ross Steak Rub and mixed together until each piece is coated.
- Take the frying pan that you had used at the start and fry the beef in the remaining oil until they have browned (you may have to do in batches if there isn’t much room in the pan), then add into your slow cooker.
- Cook the stew on low for around 8-10 hrs, or on high for 4 hrs. Check it over time; If you think the sauce of the stew seems quite thin, get a couple of tbsp of cornflour and mix with some cold water. Take a couple of tbsp of the liquid from the slow cooker and mix with the cornflour paste before adding it back in. Give it another stir and cook on high. Stir in the parsley and season the stew to taste.
- Turn off your slow cooker and serve the stew piping hot.
- Allow the stew to cool entirely before storing in the fridge or the freezer
Loved this recipe, why not try pair it with our recipe for Maple Roast Carrots & Parnsips?