Big Boy Stew
Ingredients
• Chuck roll 800g
• 1 roughly diced onion
• 1 bay leaf
• Few fresh thyme sprigs
• 1 medium Celery stalk
• 2 medium carrots
• 2 large potatoes
• Mushroom’s
• 400ML red wine of your choice
• Frozen peas
• All p flour
• Tomato paste 1 TBSP
Steps
1) Cut your beef into approx 5 X 5 cm chunks, Dice onion, peel and cut carrots into 3×3 cm pieces, peel potatoes and give a quick rinse then also cube these into around the same size as your beef.
2) Salt your beef and then coat in a light dust of flour. In a large crockpot heat 3 TBSP of a neutral oil on a high heat and brown the beef ( around 5 mins ) remove once beef is brown and set aside.
3) In your crockpot add your TBSP of tomato paste and onions also add a tbsp of your flour to this.
4) Add all your red wine and place your browned beef cubes back in along with 4 cups of beef stock bay leaf and your fresh thyme sprigs.
5) Bring this to a boil then simmer for around 45 mins. After this add all your vegetables apart from mushrooms and frozen peas. Cook this until your veg is done! Approx another 30 mins.
6) Finally add your mushrooms and few minutes after add your frozen peas.
7) Once peas are cooked though approx 4 mins you are ready to serve!
