Slow Cooker Beef & Vegetable Stew

STEP 1

Remove the fat from the beef chunks.

STEP 2

Chop the onion, peel and dice the carrots and celery.

STEP 3

Pre-heat the slow cooker to high. Add the seasoned flour to a bowl and add the beef to toss into the flour. Then shake off the residual flour.

STEP 4

Pre-heat a frying pan over a medium high heat, dry fry the beef chunks. Make sure not to crowd the beef chunks, remove from the heat once browned all over.

STEP 5

Pour the red wine into the frying pan and reduce to a bubble, make sure to scrape the bottom of the pan.

STEP 6

Tip the beef into the slow cooker. Add the diced carrots, celery and chopped onions to the pot. Add 1 tbsp tomato paste, rosemary and top with the beef stock to the slow cooker pot. Put the lid on and allow to cook for 4 hours on a high heat.

STEP 7

(Optional) - Whilst the beef stew cooks, boil the kettle and chop 2 potatoes into 3cm chunks. Add the water to the pan and tip in the potato chunks. Allow to boil for 18 minutes (depending on the size of the chunks). Once cooked (test with the handle end of a spoon if breaks apart) drain in a colander. Heat 100g Butter in a pan over a lot heat until golden, add the potatoes and mash.

STEP 8

Serve the stew in the bowls with the mashed potato and sprinkle of parsley. Enjoy!