A tasty and satisfying beef stew using shin, topside or braising steak tested for use in a slow cooker.
Prep Time: 20 mins
Cook Time: 10 hours
Serves: 6 people
Ingredients
900g lean boneless shin of beef, topside or braising steak, cut into 5cm cubes
4 tablespoons sunflower oil
25g plain flour
1 tablespoon English mustard powder
2 medium onions, peeled and roughly chopped
225g baby turnips, peeled and halved
225g button mushrooms, roughly chopped
300g baby carrots, scraped and left whole
600ml stout, ale or good hot beef stock
1 x 200g can chopped tomatoes
2 teaspoons runny honey
1 bay leaf
Oil
Method
Heat half the oil in a large frying pan under moderate heat. In a large plastic bag add the flour, seasoning and mustard. Add the beef and toss in the seasoned flour.
Cook the beef in batches for 6-8 minutes until brown, turning occasionally. Transfer to a large slow cooker.
In the same frying pan add the remaining oil and cook the onions and turnip for 3-4 minutes until brown. Add the mushrooms and cook for a further 2-3 minutes and spoon over the beef with the carrots.
Add the stout, ale or stock, tomatoes, honey and bay leaf. Turn the slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers' handbook.