Nutrition Facts
calories
503
503
carbs
26g
26g
protein
26g
26g
fat
29g
29g
- 500g stewing beef, chopped into 3cm chunks
- 500ml ale
- 2 carrots, roughly chopped
- 1 celery stick, roughly chopped
- 1 onion, roughly chopped
- 1 leek, roughly chopped
- 100g button mushrooms, chopped
- 2 garlic cloves, crushed
- 4 tbsp flour
- 4 tbsp tomato puree
- 2 tsp sugar
- 2 tsp wholegrain mustard
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp thyme
- 2 bay leaves
STEP 1
Preheat your slow cooker – we recommend using the low setting, but as you might guess this will mean you’ll need to leave the stew for longer, around 6 hours.
STEP 2
Add the olive oil to a pan and place over a high heat until the oil begins to sizzle. Tip the beef into the pan and sear it. As it sears, season it with the salt and pepper. Transfer it into the slow cooker.
STEP 3
Using the same pan, add the ale – use whichever you prefer! Cook it for a few minutes to get rid of the alcohol then take it off the heat and leave it to one side.
STEP 4
Add the vegetables into the slow cooker, then cover with the flour, followed by the garlic, thyme and sugar. Stir thoroughly to ensure the flour thoroughly coats the meat and vegetables.
STEP 5
Pour over the ale from your pan, then add the stock, mustard, tomato puree and bay leaves. Stir thoroughly so that all the ingredients are fully combined.
STEP 6
Cover and leave to cook – if you’re using a low setting, you’ll want to leave it for around 6 hours. On a high setting, 4 hours should do.
Products used to make this recipe
Swan 3.5L Retro Slow Cooker
Benefiting from three settings, low, high and automatic, the Swan Retro 3.5L slow cooker has a removable ivory colour ceramic pot, which can be taken straight to the table for…
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Swan Retro 5 Piece Pan Set
Comprising 16cm, 18cm and 20cm saucepans and 20cm and 28cm frying pans, this 5-piece pan set lets you easily create a variety of dishes for one person or the whole…
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