BEEF CUBE RECIPES FOR DINNER RECIPES

Steps:

• Add the onions and diced beef to pot and click Sear/Saute on high and start. Cook until beef is no longer red on the outside, do not brown. Stir occasionally
• Add in the potatoes and carrots and stir through
• Add in the 2 heaped spoons of cornflour, mixed herbs and a little salt and pepper. Stir through until you can no longer see dry flour
• Pour in the stock. DO NOT STIR. Put the pressure lid on and pressure cook on high for 15 mins. When done leave for 5 minutes then vent.
• Stir through thoroughly then add in the made up dumplings
• Bake/Roast for 15 mins at 180°c

Steps:

• Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.
• Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.
• About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.