Stew is one of the best comfort foods in the cold winter months, we recommend trying our stew with cauliflower, broccoli or leeks.
Ingredients:
1-2 tbsp extra virgin olive oil
500g of beef (braised/topside or brisket)
200g kidney (optional)
4 shallots cut into wedges
1/2 celeriac, peeled and cut into chunks
2 celery stalks, chopped
3-4 carrots, peeled and chopped
150ml white wine
2-3 bay leaves
Rosemary (Optional)
Salt & pepper
Method: Number of Servings 4-6 / Prep Time 10 Minutes – Cook Time 8 Hours in a Slow Cooker
1. Put the oil in a large frying pan and add the beef and kidney if using.
2. Cook over a high heat, turning occasionally until it is browned all over.
3. Place in your slow cooker along with the vegetables tucked all around the meat, and pour the wine around, add in the herbs.
Cook on slow for eight hours. Add plenty of salt and pepper and dot with a little butter to serve. The dish goes well with steamed cauliflower, broccoli or leeks.
Nutritional Information per serving:
7g carbs
3g fibre
12g fat
27g protein
260 kcals
