Slow-cooker beef stew with red wine and rosemary
4 HOURS 20 MINUTES | SERVES 4 | EASY | LC
beef shin or other braising beef 750g, cut into large chunks and fat removed plain flour 2 tbsp, heavily seasoned olive oil 2 tbsp red wine 100ml onion 1, chopped carrots 2, diced celery 2 sticks, diced tomato purée 1 tbsp rosemary chopped to make 2 tsp beef stock 400ml
TO SERVE mashed potato long-stemmed broccoli flat-leaf parsley a handful, chopped
• Set the slow cooker to high. Toss the beef in the seasoned flour then shake off the excess. Heat 1 tbsp of the oil in a large, non-stick frying pan. Fry some of the beef chunks, making sure not to crowd the pan, on a high heat until browned all over. This will add a lovely deep colour to the final stew. Scoop the beef out of the pan and into the slow cooker. Repeat with the remaining beef and oil.
• Pour the red wine into the frying pan and bubble, scraping the crusty bits from the base. Tip into the slow cooker. Add the onion, carrots, celery, tomato purée, rosemary and beef stock to the slow cooker and stir. Put on the lid and cook for 4 hours, then season. Serve the stew in bowls with mashed potato, broccoli and a sprinkle of chopped parsley, if you like.
COOK’S NOTES If you want to make dumplings, put 150g self-raising flour and 75g suet in a bowl with Ω tsp salt and a really good grind of pepper. Add a few tbsp of cold water and stir until it comes together into a soft dough. Roll into 12 balls. Add to the stew after 31/2 hours, put the lid back on and cook for another 30 minutes until the dumplings have puffed up and are cooked through.
PER SERVING 400 KCALS | FAT 17G SATURATES 5.5G | CARBS 12.7G | SUGARS 4.4G FIBRE 3.4G | PROTEIN 42.3G | SALT 0.5G