Crock-pot Chronicles ~ Beef Stew

I’m back with another addition to the Crock-pot Chronicles and this time it’s a wholesome beef stew. I made this dish last night and it was delicious and got the all-round family stamp of approval :). What’s more it is truly my own recipe because I just bunged what I had in the crock-pot and it worked out beautifully! 

So here’s what you will need:

Ingredients:

500g / 1 pound beef cubes

Salt, Pepper, Lamb seasoning and a little flour (for coating the meat)

1 medium onion – chopped

2 medium potatoes – peeled and cut into cubes

3 large carrots – roughly chopped

peas (I use the frozen kind)

Corn (fresh if in season or canned will work too)

2 TBLS olive oil for browning the beef

1 Bay Leave

Sprig of fresh Thyme or 2 teaspoons dried Thyme

For the sauce:

2 cups beef stock

1 cup red wine

a dash of Worcestershire sauce (about a tablespoon)

1 TBLS tomato paste

2 TBLS chutney

Method:

1. Pat the beef cubes dry with some kitchen towel. Season with the salt, pepper and lamb seasoning. Roll and coat in the flour, shaking off the excess.

2. Brown the beef cubes in a pan, you don’t have to cook it all the way through, just seal the meat.

3. Place all the other vegetables and the meat into the crock-pot.

4. Dissolve the beef stock-cube into 2 cups of boiling water. Add the chutney, tomato past and Worcestershire sauce to the mix. Pour this mixture and the wine over the beef and vegetables. Add your bay leaf and thyme. Give it a good stir and leave to cook on low for 6 – 8 hours or high for 4 hours.

5. If (like mine) your stew needs thickening, mix 3 heaped teaspoons of cornflour with a little cold water and a little cream (to avoid lumps in your cornflour mix add the liquid to the flour, not the other way round). Pour into the bubbling crock-pot and allow to thicken. The cream adds a little richness to this hearty dish. Serve over rice or couscous.

Have a lovely Thursday everyone – the weekend is nearly here! 🙂