I’ve got a slow cooker! I blogged about my need for one here. Now that I’m juggling my own business, a household, and two children at different schools with different pick-up times and no car, my time in the kitchen has rapidly declined. I know slow cookers have had a bit of a moment recently so I thought I might as well jump on the bandwagon and see if it really does make life any easier, without skimping on fresh, nourishing, family meals.
900g diced stewing beef
1 small swede, peeled and cubed
1 onion, chopped
3 carrots, peeled and chopped
1 heaped tsp dried rosemary
2 cloves garlic, minced
1 beef stock cube
Big squirt tomato puree
1/2 bottle red wine
1 tbs oil
Umm … just sort of chucked it all in and gave it a stir really. The peeling and chopping only took about 10 minutes. Bonus!
My slow cooker was given to me second hand by my kind aunt. I have no instruction booklet or recipes to go with it so I had to wing it.
Essentially this is everything I would normally put into a normal beef stew that I do on the hob but without worrying about leaving it, or burning to the bottom of the pan, or bubbling over and welding itself to the cooker top.
I left it on ‘high’ for 6 hours, stirring it halfway through to make sure it wasn’t stuck to the bottom or drying out.
If you find the gravy isn’t thickening enough, mix a heaped tablespoon of cornflour with a little cold water, then stir it rapidly into the pot to avoid lumps. It should thicken fairly quickly this way.