by BC Wench » Fri Jun 05, 2020 2:29 pm
My slow cooker has a separate cooking pot which I can put onto the hob and when everything is done, I can then transfer that cooking pot into the base unit of the slow cooker.
500g stewing steak, cubed
30g seasoned flour
3tbsp vegetable oil
1 large onion, chopped
1 green pepper or red or yellow, de-seeded & chopped
2 carrots, peeled and chopped
1 celery stick, chopped
1tsp paprika
3tbsp tomato puree
3tsps mixed herbs (I only use 2tsps)
200ml beef stock
200g tinned tomatoes, roughly chopped (I use 400g tin)
200ml red wine (optional)
3tsp worcestershire sauce
1 pinch of nutmeg
Salt & pepper
Coat the meat with seasoned flour.
Heat the oil in the cooking pot and fry the onions, peppers, carrots and celery until soft.
Add the meat and fry until seared.
Add the paprika, tomato puree, nutmeg, mixed herbs & seasoning & cook for a further 2 minutes.
Add the stock, tomatoes, red wine & worcestershire sauce. Bring to a simmer.
Transfer to the slow cooker & cook for approximately 5-7 hours on the Medium setting.
Researching: PARGETER, BELCHER, BRADLEY, DANDO, ROWLEY, ROWSELL