Serves: 4 4 sticks of celery 2 medium onions 2 teaspoons oil 6 button mushrooms, quartered 4 medium carrots, peeled 1 cup beef stock 1 tablespoon Worcestershire sauce 1 tablespoon brown sugar 2 tablespoon tomato paste 600g cross cut blade steak 2 medium potatoes, Turn the slow cooker on to high. Slice the onions and celery and brown in the oil in a non stick frying pan, adding the mushrooms when the onions have become transparent and light brown. When the mushrooms have coloured and wilted slightly, tip both vegetables into the slow cooker. Cut the carrots in half lenghtwise then into chunks 2cm long and add them to the onion mixture. Stir in the stock, Worcestershire sauce, sugar and tomato paste. Slice the beef into 1cm cubes, discarding the fat. Put the beef on top of the vegetables. Slice the potatoes into quarters and press down the side of the slow cooker bowl. Put the lid on the slow cooker and cook on high for 5 hours. About 20 minutes before serving, check to see if the gravy needs thickening. If so, thicken slightly with 2 tablespoons of cornflour, mixed to a thin paste with water.
Posted on: Wed, 06 Aug 2014 03:04:15 +0000
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