In my part of the world summer ended with a crash of thunder last night as the mercury dropped by several degrees and the heavens opened and flooded our surroundings. It seems like a good time to think about autumn food.
The recipe is actually probably more a casserole but stew fit my title better. What is the difference exactly anyway?
I am a huge fan of slow cooker recipes and this one usually for my household feeds two generously or four smaller appetites. I have a mini-slow cooker this fits in - obviously you can double quantities for larger meals.
I used what I had in my fridge - that's the joy of this kind of meal. You can add or subtract to your taste and what you have that needs using up. I also used frozen casserole beef but fresh obviously good too. I just had some in the freezer after buying it on a special offer at a price I couldn't resist. The wine was reduced in price too. I do love a bargain.
I served it with mashed potatoes and red cabbage with bacon and apple. It went down a treat!
Ingredients.
500g casserole beef (or stewing steak) cut into cubes (mine was pre-cut)
2 carrots
1/2 red or white onion (white will have a stronger taste)
150g mushrooms
1 cup beef stock
1/2 cup red wine
garlic to your taste (lots in my case!)
Method
Fry onions until soft then add beef and sear until just brown. Add mushrooms and fry for 3 mins.
Transfer to slow cooker. Add garlic, stock and wine, mix, then cook on high for 3-4 hours or low for 5-6, depending on strength of slow cooker.
Ta-da! Stew for two!
The recipe is actually probably more a casserole but stew fit my title better. What is the difference exactly anyway?
I am a huge fan of slow cooker recipes and this one usually for my household feeds two generously or four smaller appetites. I have a mini-slow cooker this fits in - obviously you can double quantities for larger meals.
I served it with mashed potatoes and red cabbage with bacon and apple. It went down a treat!
Ingredients.
500g casserole beef (or stewing steak) cut into cubes (mine was pre-cut)
2 carrots
1/2 red or white onion (white will have a stronger taste)
150g mushrooms
1 cup beef stock
1/2 cup red wine
garlic to your taste (lots in my case!)
Method
Fry onions until soft then add beef and sear until just brown. Add mushrooms and fry for 3 mins.
Transfer to slow cooker. Add garlic, stock and wine, mix, then cook on high for 3-4 hours or low for 5-6, depending on strength of slow cooker.
Ta-da! Stew for two!
