Name: Slow-cooker beef stew
Total time: 4 h 20 min
Yield: Serves 4
Cuisine: British
Ingredients: 750g beef shin or other braising beef, cut into other large chunks and fat removed; 2 tbsp plain flour, heavily seasoned; 2 tbsp olive oil; 100ml red wine; 1 onion, chopped; 2 carrots, diced; 2 sticks celery, diced; 1 tbsp tomato purée; 2tsp rosemary chopped to make 2 tsp; 400ml beef stock; mashed potato, to serve; long-stemmed broccoli, to serve; a handful flat-leaf parsley, to serve

750g beef shin or other braising beef
cut into other large chunks and fat removed
2 tbsp plain flour
heavily seasoned
2 tbsp olive oil
100ml red wine
1 onion
chopped
2 carrots
diced
2 sticks celery
diced
1 tbsp tomato purée
2tsp rosemary
chopped to make 2 tsp
400ml beef stock
mashed potato
to serve
long-stemmed broccoli
to serve
a handful flat-leaf parsley
to serve

Method

step 1
Heat the slow cooker to high. Toss the beef in the seasoned flour then shake off the excess. Heat 1 tbsp of the oil in a large, non-stick frying pan. Fry some of the beef chunks, making sure not to crowd the pan, on a high heat until browned all over. This will add a lovely deep colour to the final stew. Scoop the beef out of the pan and into the slow cooker. Repeat with the remaining beef and oil.
step 2
Pour the red wine into the frying pan and bubble, scraping the crusty bits from the base. Tip into the slow cooker. Add the onion, carrots, celery, tomato purée, rosemary and beef stock to the slow cooker and stir. Put on the lid and cook for 4 hours, then season. Serve the stew in bowls with mashed potato, broccoli and a sprinkle of parsley, if you like.