Another good recipe for the slow-cooker. I’m not sure where I got this recipe from but I have been making it for years; originally on the hob and in the oven, but last year I graduated it to my slow-cooker and it works really well. I still seal off the meat (and veg) in my fry pan as I believe it gives this stew just another touch of delicious taste.
Using a plastic bag to coat the meat is just so easy and saves getting messy fingers. A quick shake and the meat is perfectly coated in flour and seasonings.
I’ve written the recipe as I usually make it but this time I exchanged ordinary quartered onions for the shallots, and chantenay carrots for the baby carrots as that was what was in my vegetable basket and needed using up. I usually have a packet or two of chestnuts in my store cupboard and there is always beef stock in my freezer so apart from getting some fresh thyme and the steak, I was good to go.
1lb lean braising steak, cut into 1” cubes
2 tablespoons gluten-free flour or buckwheat flour
Salt and freshly ground black pepper
2 teaspoons ground nutmeg
2 teaspoons oil of choice, olive or coconut
8 shallots, peeled and left whole
2 garlic cloves, peeled and crushed
8oz baby carrots, topped and left whole
Carton of tinned chopped tomatoes
Zest of 1 lemon
¾ pint good, hot beef stock
7fl oz good red wine
1 tablespoon fresh thyme leaves
7oz cooked and peeled whole chestnuts
In a large plastic food bag, mix the flour, salt, pepper and nutmeg. Add the beef and shake to coat.
Heat the oil in a large fry pan and cook the beef for 4 to 5 minutes until browned on all sides. Transfer to a slow cooker.
In the same fry pan, cook the shallots, garlic and carrots for 2 to 3 minutes and pour over the beef together with the tomatoes.
Add the lemon zest, stock, red wine, thyme leaves and chestnuts.
Cover and cook for 7 to 10 hours on LOW.
Serve with either cauliflower rice, or your favourite mix of brown/red /black rice. Alternatively, this stew goes really well with a mustard mash.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.