Slow cooked beef stew

Ingredients

• 1 kg diced beef stuck steak
  
• 200g traditional sliced bacon, cut in medium/large size pieces
  
• 2 tbs flour
  
• 1 carrot, diced
  
• 1 tbs tallow (see recipe on how to make tallow)
  
• 1 celery stick, finely diced
  
• 2 garlic cloves, minced
  
• 2 onions, finely chopped
  
• 2 tbs butter, divided
  
• 2 tbs tomato puree
  
• 2 tbs brandy
  
• 2 bay leaves
  
• 1 tbs kecap manis
  
• 700 ml beef stock (see recipe how to make beef broth)
  
• 300g brown Swiss mushrooms, cut in half
  
• 1 tsp cornflour
  
• Handful of fresh parsley, chopped
  

Method

Prepare the beef

Bring the beef to room temperature for a minimum of 30 minutes. Place it in a bowl, sprinkle with the flour, season with salt and pepper, and toss to coast evenly.
Heat 1 tbs of tallow in a pan over medium high heat. Brown the beef in batches, ensuring a good sear, then transfer to a slow cooker set on low. In the same pan, cook the bacon until just crispy, then add it to the slow cooker.

Saute the vegetables

Add 1 tbs of butter to the same pan. Cook the carrots, celery, and the onions for about 5 minutes until soft. Stir in the garlic and cook for another minute.
Stir in 2 tbs tomato puree, then add the stock, 2 tbs of brandy, 1 tbs kecap manis, 2 bay leaves and season lightly with salt and pepper.
Bring to the boil, then pour the mixture into the slow cooker. Cook on low for 7-8 hours, or until the meat is super tender.

Prepare the mushrooms (just before the stew is ready)

Wipe the mushrooms clean, trims the stalks and slice in half. Heat 1 tbs of butter in a pan and cook the mushrooms until golden.
Mix 1 tsp cornflour with a small amount of the stew gravy to create a slurry. Stir it into the slow cooker and let the sauce thicken.
Add the mushrooms to the stew and combine. Sprinkle with fresh chopped parsley before serving.

Best served with boiled potatoes or your favourite side dish.

Nutrition