Ingredients
- 800g lean beef stewing steak, trimmed and cut into chunks
- 2 tsp olive oil
- 1 large onion, finely chopped
- 2 medium carrots, sliced
- 2 celery sticks, sliced
- 200g mushrooms, quartered
- 2 garlic cloves, crushed
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 400ml beef stock
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- 1 tsp salt
- black pepper, to taste
- 20 g cornflour mixed with some water
- Fresh parsley, chopped
Instructions
Heat 1 tsp olive oil in a large frying pan over medium-high heat. Brown the beef in batches for 2–3 minutes per side (optional). Transfer each batch to the slow cooker.
Add the remaining olive oil to the pan, then cook the onion, carrots, celery, and mushrooms for 4–5 minutes until softened slightly. Add the garlic and cook for a further 30 seconds before tipping it all into the slow cooker.
Add the tomato puree, Worcestershire sauce, beef stock, thyme, smoked paprika, bay leaf, salt, pepper and cornflour. Stir to combine.
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender.
Remove the bay leaf and serve warm, sprinkled with fresh parsley. Pairs well with steamed green beans or cauliflower mash for a low-carb option.
- Prep Time: 15 mins
- Cook Time: 7 - 8 hours
- Category: Meat
- Method: Slow Cooker
Nutrition
- Serving Size: 1
- Calories: 361
- Fat: 13g
- Carbohydrates: 14g
- Protein: 47g
