|900g / 2lb of stewing steak, click here for more details of types of steak for slow cookers.|
|2 medium carrots|
|2 potatoes (floury old)|
|Small can of chopped tomatoes (230g)|
|2 teaspoons of tomato puree|
|1 bay leaf|
|2 level teaspoons of mixed dried herbs|
|400ml / 14floz of boiling hot beef stock (two stock cubes in boiling hot water)|
|Salt and pepper (approx. ¼ teaspoon of each)|
Peel and roughly chop the onion.
Peel and cut the potatoes into cubes.
Wash, top and tail and slice the carrots.
Cut the beef into bite sized cubes
After preparing and writing up a few of our beef slow cooker recipes we began to wonder if it was really necessary to brown steak before adding it to the slow cooker. We came to the conclusion that it was a waste of valuable time. Click here for our tests which enabled us to come to this conclusion.
This is a three stage recipe. The first stage is preparing the vegetables which can be done in the morning or the night before with the vegetables being stored in a plastic bag in the fridge.
The second stage is turning on your slow cooker and putting all the ingredients in it. Leave it to cook for about eight hours (anywhere between seven and nine hours is fine).
When you come home stir in a few herbs and cook for 30 minutes. Serve with chunky bread and enjoy a delicious meal. If you want to individualise this recipe then a couple of finely chopped celery sticks is an excellent addition as is a couple of teaspoons of mustard.
Recipe by David Marks.
Stir in the mixed herbs turn the heat setting to high and leave to cook for a further 30 minutes. Serve with chunky bread for a satisfying, easy main meal.