After many failed attempts using a slow cooker I think I’ve nailed it with this recipe.
What bothered me previously was having to prep anything on the hob before putting it into the slow cooker as it defeated the the point of it being easy/no mess/prep and go but I think the 5 mins that takes is worth it for a superior dish.
I would serve this with polenta, mash, rice, crusty bread or even pasta with parmesan on top. Freezes like a dream or any leftovers is delicious on toast on day 2.
Feeds 2/3/4 depending on appetite
350g of lean diced beef
2 small onions diced
2 sticks of celery diced
2 large carrots diced
3 garlic cloves
1 heaped dessert spoon of tomato ketchup (worked better than tomato paste with it’s extra sugar)
pinch of chilli flakes
30g flour
1 teaspoon of aromat
125ml of red wine (would be nice if it was Italian)
butter/olive oil
black pepper
beef stock pot
fresh thyme or fresh parsley
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turn on the slow cooker to get it warming
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fry onions, garlic and chilli flakes in butter and/or olive oil until a little softened with a bit of colour and put in slow cooker dish
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toss beef in flour and aroma and fry in same pan as onions with a little more butter/olive oil and add to slow cooker dish
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add diced carrots, celery, stock pot, wine, ketchup and black pepper and give it a quick stir
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cook on low for six hours (might be longer, depends on your slow cooker), giving it the occasional stir.
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add the chopped herbs in the last 5 mins and leave some to garnish after and check the seasoning
NB if you don’t think the sauce is thick enough in the last hour or so leave the lid open for the last bit of cooking and check on it occasionally.
