SLOW COOKED BEEF AND MUSHROOM STEW

Slow cooked beef and mushroom stew image

Provided by Jason Allen

Time 6h20m

Yield Serves 4

Number Of Ingredients 16

3 cloves of garlic
3 sprigs of Thyme
3 heaped table spoons of Plain flour
3 medium carrots (diced)
3 Parsnips (cubed around small roast potato size)
2 medium white onions (sliced)
1 diced Turnip
700g cubed beef
600ml beef stock
Table spoon of Worcestershire sauce
3 bay leafs
Tomato purée 2 large table spoons
500g mushrooms
Rapeseed oil
1/4 tea spoon of Black pepper
Table spoons of English mustard powder

Steps:

Put on a high heat slow cooker and add the beef stock to the slow cooker.
Put all of the flour, mustard powder and pepper in a bowl and use to completely coat the diced beef. Add any left over coating add to slow cooker.
Fry the coated beef with the rapeseed oil until browned off. Put seared beef in slow cooker.
Using the pan from the beef, fry mushrooms and onions until onions are slightly browned and translucent, then add to slow cooker.
Put diced carrots, turnip and Parsnips in slow cooker, with crushed garlic, Worcester sauce and tomato purée. Mix up and add bay leafs and thyme Turn down heat to medium and leave to cook
Remove bay leafs and thyme stalks before serving. Serve on its own or with creamy mash potato and cabbage.