SLOW COOKER BEEF STEW WITH BUTTERNUT
Dit was baie lekker.
- 1.5 kg boneless beef chuck, cut to 1 inch cubes
- 1 cup red cooking wine
- 1 ½ cup beef broth (or chicken broth)
- 2 tablespoons tomato paste
- 2 tablespoons cake flour
- 3 garlic cloves, finely chopped
- 1 onion, finely chopped
- 3 medium carrots, peeled and sliced
- 450 g baby potatoes, rinsed
- ½ butternut, seeded, peeled and diced
- 1 teaspoon Italian seasoning
- 1 bay leaf
- salt and fresh cracked pepper
- fresh chopped parsley, for garnish (or cilantro, if you prefer)
Heat a large pan over medium high heat. Salt and pepper the beef and dust with flour. Add beef to the pan and sear on each side for 2 – 3 minutes. Set beef aside.
Add a bit of red wine to the pot and scrape down the brown bits on the side. Allow it to simmer and reduce and slowly add beef broth and tomato paste. Whisk well and add the sauce to the slow cooker.
Add the beef, potatoes, carrots, onion and garlic to the slow cooker. Season with salt, pepper, Italian seasoning and add the bay leaf. Add the reset of the red wine, give a good stir, cover and cook on low until beef is fork tender for 8 – 10 hours or high for 6 – 8 hours.
Add the butternut only two hours before the end and cook until ready.
Garnish with fresh parley and serve immediately. Enjoy!
Recipe tested and posted by Marika Tegmann
Photo: Marika Tegmann
