Winter time calls for hearty stew with loads of gravy! This particular recipe is probably the easiest of all as it is cooked in slow cooker. All you need to do is cut your veggies into big pieces (to avoid turning them into mush), sear your beef (please don`t skip this step as you will miss all the great flavors), add spices and good of course good red wine!
INGREDIENTS: for 4 people
- 450 g beef cut into big chunks
- 2 carrots
- 2 sticks celery
- 2 white onions
- 5-6 gloves garlic
- 2 glasses of red wine ( I used Merlot, but Burgundy or Cabernet Sauvignon is also great!)
- 3-4 bay leaves
- 3 tbsp tomato puree
- 1 tbsp HP sauce
- 1 tbsp BBQ sauce
- 1 Tbsp Worcestershire sauce
- salt and pepper to taste
- 1 tbsp oil
- Preheat a pan with a tbsp of oil, season the beef with salt and pepper and sear for 3-4 minutes on each side
- Chop your veggies to a thumb size and place them on the bottom of your slow cooker.
- Add the beef, spices and sauces. Mix the tomato puree with 1 cup water and add it to the beef. Cover with wine and cook for 4 hours on high or 8 hours on slow at the slow cooker.
5 Comments Add yours
I see what you mean :). I just didn’t put much liquid on the plate for what I thought might be a prettier picture. But your picture looks yummy! I do love stews.
I often turn my stew leftovers into a hearty soup the next day. We have Brits in the family, too. Their favorite is the “pudding,” totally unlike mine. Always learning!
They do like to play with leftovers 😀 My husband always ask about Cornish pasty with the leftover turkey and trimmings on Boxing day.
I love a long-simmering stew. I see you omitted flour and used tomato. Mine is a fancier version (which means it requires more steps…), made with oxtail. Once I tried it, oxtail goes in all my stews, not just this special-occasion version – you might like to have a look? – https://cookupastory.wordpress.com/2017/11/29/hochepot-de-queue-de-boeuf-also-known-as-oxtail-stew/
I like more liquid gravy as my husband is British and he loves “wet” food 😂