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This slow cooker beef stew is loaded with chunks of soft red meat, tomato, and onions. Chef Bao indicates you this clean recipe this is a hearty and comforting one-pot meal wherein the crockpot does all the paintings!
Ingredients
60ml (¼ cup) olive oil
1kg diced chuck steak
1 brown onion, finely chopped
1 celery stalk, finely chopped
2 carrots, finely chopped
4 garlic cloves, finely chopped
2 tablespoons chopped oregano
1 tablespoon chopped thyme
2 tablespoons chopped basil, plus extra for garnish
375ml (1½ cups) veal stock
2 x 400g cans chopped tomatoes
2 tablespoons chopped parsley
Steps
1 Heat 2 tablespoons of the oil in a large-size saucepan over high heat. In 2 batches, cook steak for about 3 minutes or until browned. Season with salt and pepper. Transfer to a bowl and set aside.
2 Reduce heat to medium, add the remaining tablespoon of oil to the pan. Cook onion, celery, and carrot for 5 minutes or until softened.
3 Add garlic and cook for a further minute. Add oregano, thyme, and basil, and stir to combine.
4 Return meat to pan with stock and tomatoes, and gently bring to the boil. Reduce heat to a simmer, cover and cook for 90 minutes or until meat is very tender, stirring occasionally.
5 Remove lid, increase heat to medium-high, and simmer rapidly for 5 minutes until sauce thickens. Season to taste.
Divide stew among bowls, and sprinkle with chopped basil and parsley to serve.
Ingredients
60ml (¼ cup) olive oil
1kg diced chuck steak
1 brown onion, finely chopped
1 celery stalk, finely chopped
2 carrots, finely chopped
4 garlic cloves, finely chopped
2 tablespoons chopped oregano
1 tablespoon chopped thyme
2 tablespoons chopped basil, plus extra for garnish
375ml (1½ cups) veal stock
2 x 400g cans chopped tomatoes
2 tablespoons chopped parsley
Steps
1 Heat 2 tablespoons of the oil in a large-size saucepan over high heat. In 2 batches, cook steak for about 3 minutes or until browned. Season with salt and pepper. Transfer to a bowl and set aside.
2 Reduce heat to medium, add the remaining tablespoon of oil to the pan. Cook onion, celery, and carrot for 5 minutes or until softened.
3 Add garlic and cook for a further minute. Add oregano, thyme, and basil, and stir to combine.
4 Return meat to pan with stock and tomatoes, and gently bring to the boil. Reduce heat to a simmer, cover and cook for 90 minutes or until meat is very tender, stirring occasionally.
5 Remove lid, increase heat to medium-high, and simmer rapidly for 5 minutes until sauce thickens. Season to taste.
Divide stew among bowls, and sprinkle with chopped basil and parsley to serve.
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