Recipe By: @whatspruecooking
This is the ultimate Winter warmer, that you can pop on in the morning and allow it to cook while you go about your day and come home to a house that smells amazing and dinner pretty much ready.
San Elk Beef Bone Stock is in this recipe, which provides a beautiful depth of flavour to the whole meal.
Serve it as it is or with some crusty bread.
Serves 6
INGREDIENTS
6 pieces shortcut bacon, diced
1 kg chuck steak
1 onion, diced
3 cloves garlic, sliced
4 carrots cut into 2cm rounds
8-10 chat potatoes
1 tsp San Elk Beef Bone Stock
1 cup water
¼ cup tomato paste
½ cup red wine
6 sprigs thyme leaves
2 bay leaves
6-8 mushrooms, sliced
2 tbs plain flour
Flat leaf parsley and crusty bread, to serve.
DIRECTIONS
Turn slow cooker to sear function or heat a large frypan over medium heat. Add a drizzle of olive oil and the bacon and cook for 4-5 minutes, until golden brown. Add the beef and sear on each side. Transfer to slow cooker.
Add the onion, garlic, carrot, potatoes, tomato paste, red wine, stock powder, water and herbs and mix to combine. Pop the lid on and cook on low for 6-8 hours.
After one hour has passed, add in the mushrooms and cook for the remaining time.
Once cooked, scoop out ½ cup of the liquid into a small bowl and add the flour. Whisk well to combine, until it forms a smooth paste. Pour this back into the slow cooker to thicken the sauce.
Serve between bowls and top with flat leaf parsley.
Enjoy.
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