BEEF STEW AND MUCHROOMS IN THE SLOW COOKER

Lockdown day #73 🇿🇦 Beef chuck and mushroom stew on basmati, sweet potato mash and steamed green beans. Comfort food for Sunday lunch.

700 g thick chuck slices cut into big cubes* by my butcher (2 thick slices was 2,8 kg which I made into 4 portions for freezing)
1 packet minestrone soup powder
1 onion, chopped
200 g fresh button mushrooms
125 ml dry red wine
4 tablespoons tomato puree, or passata
250 ml warm water

Note:
*do not remove the bones as they add loads of flavour to the dish

Sprinkle the chopped onions over the bottom of the slow cooker pot. Coat the meat cubes in the soup powder and place in the pot.
Carefully pour the mixed warm water, red wine and tomato puree between the pieces of meat. Sprinkle the mushrooms over.
Turn on to HIGH for about 4 hours or until the meat is soft.
Keep the leftover soup powder to make more sauce if required.

This is a very hearty dish and perfect served with rice or fluffy sexy mash and veggies.

Recipe and photo: Elsabie Templeton