Sunday, 6 November 2011
Slow cooker stew
We gathered the ingredients together and decided on using stewing steak, one onion, tomato puree and vegetable stock. The onion was chopped roughly and sweated for a few minutes in a pan with a dash of sunflower oil. At this point a generous squeeze of the tomato puree was added and cooked on a low heat for about 5 minutes. During this time, we peeled and chopped the carrots and cut the beef into smaller chunks. We also turned the slow cooker on to heat through at this point.
Next, the beef was added to the onion and tomato in the pan and browned lightly.
Once it was all browned, we added it to the slow cooker together with the stock and carrots. The lid was placed on the pot and we left the cooker on HIGH for the first hour. Before we headed out for the afternoon we turned the slow cooker down to LOW.