Last time I made this, my husband came home from work and commented that the house smelt like Bonfire Night. I know it’s not November yet, but we are very close to Bonfire Night, so I thought I’d save this recipe for last as it is the perfect thing for warming you up on a chilly night (in fact I often do this for him when he come home from watching the footie – a couple of hours in those stands can be quite cold!)
Ok back to cooking!
As usual, you can do this in a saucepan on the hob or in a casserole dish in the oven but you will need to change the cooking time. Also choose a more tender piece of meat if doing it on the hob because it will cook quicker.
You will need:
Beef (I use casserole cuts as the meat cooks so slowly that it becomes really tender and there isn’t much point wasting a better cut).
1 good size Parsnip
1/2 a Beef stock cube
100ml of boiling water
1 tin of chopped tomotoes
mixed herbs and pepper to season
A little flour to thicken.
Serves 2-3 people.
A quick note: you can use whatever root vegetables you like, I just use these because I love the flavours they give (especially the parsnip).
1. Chop and brown your onions in a frying pan. Add to Slow Cooker.
2. Brown the beef in the frying pan (this will stop the meat drying out and keep it nice and tender) and add a little flour to coat the beef (this will thicken the sauce).
Add to the Slow Cooker.
3. Add tinned tomatoes, herbs, pepper and the stock (made from the stock cube and boiling water).
4. Peel and chop the root vegetables into roughly the same size (so they cook evenly). Add to Slow Cooker and stir.
5. Cook on ‘Low’ for at least 4 hours.
Serve with Jacket Potatoes; Pasta; or Bread.