🍛 Tasty Slow Cooker Beef Stew 🍛

Here in Cape Town, we always say that we have four seasons in one. We are a month and a half into Spring, but it feels like the beginning of Winter again. It was cold this weekend, and @morkrock and I decided to make a lovely, rich beef stew in our slowcooker.
It's a super simple recipe, and really warms the cockles of me heart on these cool days. It also lasts for days! We had supper on Sunday evening, @morkrock had about three bowls (lol), my cleaning lady had a nice, big bowl on Monday for lunch, and a friend came over for dinner last night with @morkrock and I, and we each had bowl. There was enough leftover for us to each take a container to work for lunch today!

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Here's the super easy recipe:

INGREDIENTS:

• bag of young carrots (about ten small carrots), peeled and topped and tailed
• can of whole Italian tomatoes
• 1kg Texan beef steak (here in SA it's a cheap cut with pickling spices, such as chili, cumin, mustard seeds etc) If you can't find it, a nice stewing beef with a spicy mix should do.
• four or five large potatoes, peeled and halved
• about ten shallots, peeled and halved
• two cloves of garlic, peeled and finely chopped
• 2l beef stock
• salt, pepper and dried oreganum or an Italian style dried herb mix

METHOD

Fries your shallots and garlic lightly until nicely golden. Don't forget to season them as this will form the base of your stew.
Place your steak/stewing beef at the bottom of your slow cooker and neatly layer in your shallots, garlic, carrots and potatoes. Then gooi(throw) your can of tomatoes into the slow cooker over the veg and meat, season with your green herbs and s&p, and then cover with your warm beef stock.

That's it! Simple as pie. Now all you need to do is let it cook on high for about an hour, and then on low for about four or five hours.

In the last hour, check your seasoning, and if there is any fat on the beef, take it out and chop it very, very finely and put back in the pot to cook away. Your beef should have started to separate easily with a fork now, and you can pull it apart so it can all cook very nicely in the last hour.

Serve with whatever side you like, rice, mashed potatoes, lovely fresh ciabatta bread etc. I made a side of polenta to go with our stew and served with a huge handful of baby spinach (which I love).

Omgosh it was amazing, guys. I cannot express the depth of flavour and total self hugging feeling the polenta adds to this stew. It was truly yummy! I love how long it can be stretched too.

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Let me know if you try the recipe, and how you find it, if you do?!

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