Slow cooking is great. And it doesn’t have to be limited to winter. This recipe is hearty, but includes lots of freshness so that it still feels suitable for a summer time feast.
Prep time: 10 mins | Cook time: 3 hours | Serves: 4
INGREDIENTS
2 tbsp olive oil
500-600 g chuck steak / rump steak
2 tbsp flour
2 cloves garlic
1 can of ale or Guinness
1-2 cups beef stock
red onion - cut into chunks
capsicum - red / green - cut into chunks
zucchini - cut into chunks
parmesan to finish
METHOD
Pre-heat the oven to 160 degrees, or turn on your slow cooker. Toss together the beef, flour and salt and pepper. Sear the meat off in a dutch oven or similar on the stove, just until it is browned.
Add the garlic and cook for a minute or so then add your beer and stock. Bring to the boil and stir. Place a lid on your pot and transfer carefully to the oven. OR carefully transfer the contents to your slow cooker. Leave to cook for 3 or so hours, but check in on it to make sure it still looks juicy and isn’t drying out.
At about 3 hours, add the chopped veg and cook for a further 5-10 minutes, keeping the veg crunchy but just warmed through.
You might like to serve with some herbed rice or couscous. Spoon goodies into a bowl and top with parmesan and red onion and a final sprinkle of your herbs and a salt to taste.
