Nothing is more warming on a winter's eve than a big bowl of succulent stew. This slow-cooker stew offers cold-weather comfort.
Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes + 4-5 hours
Ingredients
900g chuck steak, cubed
2 tbsp plain flour
1 tbsp olive oil
1 onion, thinly sliced
4 bacon rashers, chopped
250ml beef stock
60ml balsamic vinegar
a splash of red wine *optional
3 medium potatoes, cubed
2 small carrots, sliced 60g fresh baby spinach
Method
Place the beef and flour in a plastic bag. Toss until the beef is fully coated.
Place the diced potatos and carrot in the slow cooker.
Heat the oil in a large frying pan over medium-high heat. Sear the beef for around 3 minutes on each side until lightly browned. Add the beef to the slow cooker.
Season lightly with salt and pepper.
Put the onion and bacon in the pan and cook, stirring, for another 3 minutes. Add the stock, vinegar and wine and bring the mixture to the boil. Add it all into the slow cooker.
Cook for four to five hours on low, until the beef is so tender that it pulls apart easily with a fork.
Add the spinach to stew and gently stir it in, giving it a minute or two to soften.
Ladle into bowls to serve.
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