Ingredients: -
2 1/2 lb. Highland braising or topside beef, cut into 1 inch cubes
1 large tin of tomatoes, with juice
2 chopped celery sticks
4 carrots, sliced
4 potatoes, cubed (small)
3 onions, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/2 glass red wine,
400ml of good beef stock
Flour, salt, pepper,
1 small pack of frozen green peas (optional)
Instructions :-
1. Toss the Highland beef in a plastic bag with the flour seasoned
with salt and black pepper. Add a little oil or beef fat to a frying
pan, fry the coated beef until it is sealed. Remove the meat and
set aside.
2. Place the rest of the ingredients except the beef stock in the
slow cooker in layers with the beef.
3. Next carefully pour the wine and a little of the beef stock into
the frying pan and stir to pick up any meat juices and flour left
over from sealing the meat, then pour it over the rest of the ingredients
with the last of the beef stock.
4. Cover and cook for 5 to 6 hours at 140C in the oven or on high
in a slow cooker for an hour then turn down low for the remainder
of the cooking time. Serve with hunks of fresh bread.
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