Ingredients:
- Beef short ribs/chuck/stewing beef/brisket
- Celery – chopped in chunks
- Shallots/onions – whole or quartered
- Carrots – chopped in chunks
- Bottle of red wine/beef stock
- Flour
- Herbs, salt and pepper
- Turmeric (optional)
- Garlic (optional)
- Oil/butter for frying
Recipe:
Roll the meat of your choice in seasoned flour (plain flour, mixed herbs, turmeric, salt and pepper) and gently fry to brown in the slow-cooker/crock pot. Remove from pan and fry the chopped vegetables to brown then add in any remaining seasoned flour to cook out (this is to thicken the sauce). Add the meat back into the pot and cover with a bottle of red wine and/or beef stock. Make sure that the liquid covers the contents of the pan. Bring to the boil and then put the slow cooker on and leave for 8 hours or so or until the meat is tender. I find that this will do several meals. I tend to make a pie with suet crust pastry from the remaining meat, veg and juices once we have had our fill of stew with dumplings or mash. Enjoy – you can use any of your favourite vegetable to substitute for those in the recipe above. Trick is to cook it for a long time so that all of the connective tissues melt into the liquid and give you all the available nutrients and a deep rich flavour.
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