Slow Cooked Beef Stew with Parsnip, Carrot & Carraway
Slow cooked beef stew - what's not to love? With carraway, smoked paprika, thyme, rosemary it has a lovely depth of flavour. Not to mention, once you put it in the slow cooker, it's pretty much set and forget. Winning! Important Note: This is a 'slow cook' recipe, so it must be started in the morning. You can also cook in a low oven, around 120°C, in an oven tray covered with foil for 8 hrs.
Ingredients
- 350 g of Casserole Steak (Diced)
- 1 of Parsnip
- 1 of Carrot
- 300 g of Gourmet Red Potatoes
- 110 g of YPI Beef Stew Base
- 2 of Garlic Clove
- 1 of Brown Onion
- 2 1⁄2 Tsp of YPI Stew Spice Mix
- 1 1⁄2 Tbsp of Cornflour
- 1 Small Bunch of Flatleaf Parsley
- 2 of Ciabatta Roll
- 1⁄2 Cup of Peas
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Get startedStep-by-step instructions
Prepare Ingredients:
Peel and dice onion. Peel and mince garlic. Cut potato and parsnip into 2cm chunks. Cut carrot in half length ways and slice into 1cm half moons. Pat beef dry on paper towel and dust in cornflour until thoroughly coated. Pick parsley leaves and cut stalks in half (setting leaves aside for later).
Add Ingredients to Slow Cooker:
Add the beef, onion, garlic, potatoes, carrot, parsnip, parsley stalks, stew base, spice mix and 11⁄2 cup water to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking for 8 hours.
Warm Bread:
Preheat the oven to 200°C. Roughly chop reserved parsley leaves and set aside. Remove slow cooker lid, add chopped parsley and peas and give the contents a good stir. Place bread in the oven straight on the rack for 5 minutes, until warmed through. Slice as desired.
You Plate It:
Divide the beef stew between bowls, serve with warmed bread on the side and garnish with parsley. Enjoy!
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