Slow cooked beef stew.
Our lovely friends gave us a slow cooker for Christmas and I’ve been excited to try it out ever since! Unfortunately the steamy Sydney summer has not made this very easy for me thus far.
Today the weather gods were smiling on me and I woke up to an overcast, relatively cool day. According to the weather report I could expect a high of 26 degrees and a 90 percent chance of rain. Sure enough shortly after midday there was some light rain so I took this as my signal and rushed to the shops to get some chuck steak before the sun had a chance to reappear.
I’ve never used a slow cooker before so I did a quick Google search and used this recipe as the inspiration for my beef stew. I’ve omitted onions in my version as my stomach doesn’t tolerate the onion family particularly well. Lately I’ve found that garlic and onions have been creeping back into my diet and it’s made me feel unwell so I’ve decided to cut them out for a bit to see if it helps. I do find that I can tolerate the green part of the spring onions but this stew is packed full of flavour without them. If you feel like you can’t live without the sweetness of onions in your stew then by all means chop one up and add it in with the carrots and celery.
I think I can safely say that my first attempt at using a slow cooker was a success and I’m looking forward to more cool days so I can experiment with different meats/recipes. This rich, hearty stew perfectly complemented the miserable weather outside so why not give it a go on your next rainy day? I promise the tender beef and rich gravy won’t let you down!
- 750g chuck steak
- 1/3 cup gluten free flour
- 1 tsp ground allspice
- 1 tsp dried sage leaves
- salt and pepper
- 2 tbsp olive oil
- 200g celery
- 200g carrots
- 1/2 cup white wine (you could use red but I had a bottle of white open in the fridge)
- juice and rind of 1 large orange
- 1 litre beef stock
- 1 x 400g can tomatoes
- 300g new potatoes
- Dice the chuck steak and place in a Tupperware container with the flour, ground allspice, dried sage leaves and a generous amount of salt and pepper. Shake until the steak is well coated.
- Heat a large saucepan over a medium heat and add the olive oil. Sear the meat in batches until browned. Place in the slow cooker.
- Dice the celery and carrots and add to the saucepan. Sauté for 5 minutes or until the vegetables begin to soften. Add to the slow cooker.
- Pour the wine and orange juice into the saucepan and bring to the boil. Once the wine has reduced by about half add the beef stock and bring back to the boil. Add to the slow cooker along with the orange rind and canned tomatoes.
- Scrub the new potatoes, quarter and add to the slow cooker.
- Cook on HIGH for 5-6 hours (if cooking in the oven, place all the ingredients in a casserole dish and cook at 160°C for approximately 3 hours). By this point the beef should melt in your mouth and the liquids should have reduced to create a rich, dark gravy.
- Serve with rice or mashed potato.
Number of servings: 4-6
Recipe adapted from The $120 Food Challenge.