15
1.
Place the flour into a large bowl and season with salt and pepper. Add the beef to the
flour and coat the beef removing any access flour.
2.
Heat the vegetable oil in a large frying pan and brown the beef, (in batches if using a
large quantity). Add to the cooking pot
3.
Add the remaining ingredients and stir well to combine.
4.
Cover and cook on High for 4-5 hours, Auto for 6-7 hours or Low for 8-9 hours.
1.
Add the ingredients to the slow cooker. Stir.
2.
Cover and cook on high for 4-5 hours, Auto for 6-7 hours or low for 7-8 hours.
3.
To serve, ladle into bowls and top with a spoonful of soured cream.
800g stewing steak
1 tbsp vegetable oil
2 small carrots, chopped
2 small stalks of celery, chopped
150g button mushrooms, sliced
1 large onion, chopped
30g flour
400g chopped tomatoes
1½ tbsp tomato puree
250ml beef stock
180ml red wine
1½ tsp dried mixed herbs
large inch of salt and pepper
1 bay leaf
1 medium courgette, diced
1 medium green pepper, diced
1 small onion, chopped
1 medium stick of celery, chopped
2 cloves of garlic finely chopped
2 tsp chilli powder
400g can chopped tomatoes
198g can sweetcorn, drained
400g can kidney beans
1 tbsp tomato puree
200ml vegetable stock
BEEF AND VEGETABLES IN A RED WINE SAUCE
- Serves 4
CHUNKY VEGETABLE CHILLI
- Serves 4
