Slow Cooker Farmhouse Beef Stew

Nutrition per serve

Ingredients

• 80g leek
• 2clov garlic
• 1pcs beef-style stock cubes
• 20ml worcestershire sauce
• 50g tomato paste
• 300g beef chuck
• 2pcs potato
• 25g parmesan
• 250ml cream
• 1pcs baby broccoli
• 1bunch parsley
• 150g peas
• 50g basil pesto
• 250ml (1 cup) boiling water
• 5ml plain flour
• 10ml olive oil
• 10g butter

Method

1. Step 1 — Prep ingredients
   This recipe can be cooked in either a slow cooker or oven. Turn the electric slow cooker to low or preheat the oven to 150C, fan-forced. Thinly slice the leek. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add the worcestershire sauce, half the tomato paste* and 250ml (1 cup) boiling water and stir until combined.
2. Step 2 — Brown beef
   Season the beef with salt and pepper, then dust with 1 tsp flour. Heat 2 tsp olive oil in a medium frypan over high heat until hot (or use a small ovenproof saucepan for the oven method). Cook the beef for 2 mins each side or until well browned.
3. Step 3 — Slow cook beef
   Add the beef, leek, garlic and stock mixture to the slow cooker. Season with salt and pepper. Cook, covered, for 8 hrs or until the beef is very tender. (If using the oven method, add the ingredients to the browned beef, stir and bring to the boil. Cover and bake on the lower shelf for 3 hrs.) If using the slow cooker, 1 hr before serving, preheat the oven to 180C, fan-forced.
4. Step 4 — Assemble potato bake
   Cut the unpeeled potatoes into 5mm-thick slices. Finely grate the parmesan. Put half the potato in a 1L (4 cup) baking dish and season with salt and pepper. Scatter with half the parmesan and drizzle over 80ml (⅓ cup) cream. Repeat with remaining potato and parmesan and another 80ml (⅓ cup) cream*. Cover the dish with foil.
5. Step 5 — Bake potato bake
   If using oven method, bake the potato bake on the upper shelf at 150C for 1 hr 15 mins. Uncover and bake for a further 45 mins or until tender. If using slow cooker method, bake potato bake at 180C for 40 mins. Uncover and bake for a further 20 mins or until tender. Bring a medium saucepan of water to the boil for the greens. Trim baby broccoli. Pick parsley leaves, discarding stems.
6. Step 6 — Cook greens and serve
   Add the baby broccoli to the boiling water and cook for 2 mins. Add the peas, return to the boil and cook for 1 min or until just tender. Drain. Return to the pan, add the pesto and 10g butter and stir to combine. Season with salt and pepper. Coarsely shred the beef. Divide the stew among plates, scatter with parsley and serve with potato bake and greens.

Allergens

Gluten, Wheat, Milk, Walnut