SLOW COOKER.BEEF RECIPES

Steps:

• Spray slow cooker with cooking spray. In slow cooker, place 2 lb beef stew meat (prechopped from grocer), 1 package (1.5 oz) beef stew seasoning mix, 1 bag (12 oz) frozen mixed vegetables (preferably with onions), 14 oz baby yellow potatoes, 8 oz baby-cut carrots and 1 carton (32 oz) Progresso™ beef flavored broth. Stir to combine.
• Cover and cook on High heat setting 5 to 6 hours, or Low heat setting 8 to 10 hours.
• Before serving, remove 1/2 cup of the stew broth into small bowl; beat with 1/4 cup all-purpose flour, using whisk, until smooth. Pour back into stew, and mix until stew is thickened.

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.