SLOW COOKED SPANISH BEEF STEW
Made using gorgeous produce again from @thefreshfruitshop & @donald_butchers – this winter warmer is sure to chase the chill from your bones!
Easy enough as well as the slow cooker does most of the work ☺️ tag me if you make it!
Ingredients
– oil
– 600g – 1kg chuck (shoulder) steak
– 1 x tbsp red wine vinegar
– 200ml white wine
– 2 x small or 1 x large onion (thinly sliced)
– 2 x red peppers (thinly sliced)
– 2 x small or 1 x large carrot (shaved)
– 4 x cloves garlic
– 500g pasatta
– 1 x chicken stock pot in 200ml water
– 2 x tbsp tomato purée
– 2 x bay leaves
– 2 x tsp salt
– 2 x tsp oregano
– 2 x tsp cumin
– 1 x tsp smoked paprika
– 1 x tsp paprika (normal or sweet)
– 1/2 x tsp black pepper
– 1/2 x tsp ground allspice
– parsley
– 2 x tbsp capers (optional)
Method
1. Take meat out of fridge and allow to come to room temperature
2. Caramelise chuck steak (seasoned with salt & pepper) on hob in oil before adding to slow cooker
3. Deglaze pan with wine and red wine vinegar and after you’ve cooked alcohol off slightly add to slow cooker
4. Add chicken stock pot dissolved in 200ml water
5. Finely slice onions, red peppers and carrot then add to slow cooker with tomato purée
6. Slice or finely chop garlic cloves and roughly chop parsley
7. Add all dried herbs & spices (bay leaves, cumin, smoked paprika, paprika, allspice, salt, pepper & oregano)
8. Add passata (rinsing our carton or jar with a little water) and put on low heat from 8-10 hours, stirring half way through if possible
9. Take meat out and shred with fork, add capers (optional) and reduce liquid if desired on hob
10. Serve with rice or crusty bread!
source
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