Slow Cooker season is here. Try our Steak & Ale Stew
Ingredients
- 2 carrots
- 2 leeks
- 2 sticks of celery
- 2 cloves of garlic
- 2 tbsp tomato puree
- 3 bay leaves
- 1 heaped tbsp plain flour
- 440ml Lucky 7 DB Dark Brown Ale
- 400ml Potts’ Beef Stock
- 500g of Neil Powells Diced Chuck Steak
Method
- Trim the celery and leek, wash the carrots, peel the garlic and chop roughly.
- Toss the diced steak in the flour, then brown it off in olive oil in a large frying pan. (can we hyperlink link to Tri-Ply pans here?)
- Once browned all over, pop the steak into a bowl and use the same pan to soften the vegetables
- Transfer the meat and veg to your slow cooker, along with your beef stock, dark ale, tomato puree, bay leaves.
- Cook on low for around 8 hours, or cook on high for 5 hours until the meat is tender and pulls apart easily