Meat stew with vegetable on rustic wooden background

FOOL-PROOF WINTER STEW: Just Like Granny Used to Make

Looking for a cheap eat that will feed the whole family or flat? You can’t go past a hearty winter stew! This quick and easy recipe makes the most of skirt steak – one of the cheapest cuts of beef – and cooks it low and slow until it’s melt-in-your-mouth perfect. Just brown your beef and throw everything into the crock pot until dinner. It’s basically idiot-proof. We’re pretty sure you’ll be fine…

INGREDIENTS

• 1 onion
• 2 celery sticks
• 2 tbsp olive oil
• 3 carrots
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cubes
• 900g skirt steak
• Herbs (if you have ‘em)
• Pepper
• 2 tsp cornflour

TOOLS

• Cutting board
• Mixing bowl
• Slow cooker
• Frying pan
• Jug
• Sharp knife
• Wooden spoon
• Fork

METHOD

• Grab a cutting board and a knife and chop up your onion, celery sticks and carrots.
• Fill your jug with water and boil.
• Grab your frying pan and wooden spoon. Fry the onion and celery in 1 tbsp of olive oil (over a low heat) for around 5 mins, until they start to soften.
• Add the carrots, fry for a further 2 mins, then stir in the tomato purée and Worcestershire sauce.
• Tip everything into your slow cooker.
• Add your beef stock cubes to 600ml of boiling water, and stir with a fork until they dissolve. Tip the beefy, salty juice into your slow cooker and give everything a bloody good mix.
• Give your frying pan a quick wipe (or don’t, we won’t tell) and cut your skirt steak into chunks, if not pre-diced.
• Fry the beef in the remaining oil (you may need to fry it in batches, depending on the size of your pan) until it’s well browned, then add your meat to slow cooker.
• If you have any dried herbs laying around in your drawers (like thyme or rosemary) you can throw a dash of those in, too, for extra flavour. Add pepper to taste, but avoid adding extra salt, as those stock cubes you used earlier will do the trick.
• Cook on low for 8-10 hrs, or on high for 4 hrs.
• Serve over mashed spuds, or in a bowl with thick slices of bread for dipping.

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