I was asked for a recipe to be made in the slow cooker/crock pot so by agreement I am making an old fashioned stew. This dish can be done slowly whilst at work and is a hearty meal to come home to.
Beef Stew & Sausage
- 500g of beef stewing steak, any cut will do because of the length of time it will be cooking for.
- Link sausages, two per adult, 1 per child
- 3 small onions sliced
- 3 carrots cut into chunks
- ½ turnip also cut into chunks
- 1 stalk of celery (optional)
- 2 dsps of cornflour seasoned with salt and pepper for coating your beef
- 2 bay leafs
- A sprinkling of dried thyme and rosemary
- 1 stock cube or stock pot.
- Enough water just to cover
- Oil for frying
- Salt and pepper to taste
- Using a frying pan, fry the onion in heated oil until slightly brown, then add to the slow cooker.
- Brown the sausages, adding a little more oil if needed, add to slow the cooker.
- Toss the beef in the flour and add to the frying pan and brown, add to the slow cooker.
- Using a little boiling water, swirl around the frying pan to pick up any juices and add to the cooker.
- Add all your vegetables, stock and herbs and stir to mix.
- Use enough water to just cover. Slow cooked food does not condense the liquid so you end up with almost as much as you add.
- Set your cooker on 1/low for 8hours or 2/high for 4 hours and leave to cook.
- Adjust your seasoning to taste and if needed add a little cornflour and bisto mixed with water to thicken.
- Serve with mashed potatoes or to save on the washing up, add baby potatoes to the slow cooker along with the veg and cook with the rest of the dish.