Ingredients: |
Ingredients: 1½ kg chuck or stewing steak, cut into large pieces
1 large onion, chopped
2 cloves garlic, finely chopped
¼ cup plain flour
900 ml beef stock
1 tbsp. Worcestershire sauce
4⅓ cups mushrooms, quartered
3 medium carrots, peeled and cut into large chunks
1 bay leaf
1 tbsp. herbs de provance
Salt & pepper to taste
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Directions: |
Directions:BROWNING INGREDIENTS:
Whisk the beef stock and Worcestershire sauce together, and set aside.
Brown the beef chunks on both sides in a fry pan over a medium high heat. Avoid overcrowding the pan as the meat will stew rather than fry. When browned, transfer the beef to the slow cooker.
Add the onions to the fry pan. Fry for 5 minutes or until softened. Add garlic and fry for 1 minute. Scatter the flour over the onions, and continue to fry for one minute.
Pour the beef stock mixture into the fry pan. Stir briefly to incorporate the flour mixture into the stock, then pour the contents of the fry pan into the slow cooker.
Add the mushrooms, carrots, bay leaf, and herbs de provance to the slow cooker. Season with salt and pepper.
Cook for 8 hours on Low or 4 hours on high. At the end of the cooking time, stir through the parsley and adjust the seasonings if necessary.
WITHOUT BROWNING INGREDIENTS:
Add the beef, mushrooms, carrots, bay leaf, and herbs de provance to the slow cooker.
Whisk the (cold) beef stock, Worcestershire sauce, and flour together until smooth. Pour the sauce over the contents of the slow cooker. Season with salt & pepper.
Cook for 8 hours on Low or 4 hours on high. |
This recipe for Beef and Mushroom Stew is from