Slow cooker beef & Guinness stew
Beef Braising Steak, Lean, raw
600 g, cut into large cubes
Beef stock cube(s)
400 g, cut into large chunks
200 g, cut into chunks
100 g, sliced thickly
2 medium, chopped
8 clove(s), peeled, but left whole
Bay leaf, dry
- Pour the oil into a heavy-based pan, add the meat and brown on all sides for about 5 minutes. Set aside on a plate. Add the Guinness to the pan, stirring up any sticky bits from the meat. Bring to the boil, then turn to a simmer and let it bubble until reduced to about 200ml (just under half). Crumble in the stock cube and stir to dissolve.
- Meanwhile, combine all the veg and place in the slow cooker. Put the browned meat and herbs on t
- Pour the Guinness mixture over the stew, cover and cook on low for 4–5 hours, until the meat is tender. Serve with steamed green veg, such as tenderstem broccoli or green beans.