It’s no secret we love creamy dishes all year long, but a creamy beef stew is definitely something we crave in autumn and winter. This one is made in a slow cooker and is loaded with flavour – veggies, garlic, thyme, stock and cream, all come together to create this easy and hearty dinner.
* 60ml (1/4 cup) extra virgin olive oil
* 40g (1/4 cup) plain flour
* 600g beef oyster blade steak, cut into 5cm pieces
* 300g sweet potato, peeled, coarsely chopped
* 2 brown onions, cut into thick wedges
* 2 carrots, peeled, coarsely chopped
* 3 garlic cloves, crushed
* 2 tbsp tomato paste
* 400g can diced tomatoes
* 125ml (1/2 cup) beef stock
* 125ml (1/2 cup) cooking cream
* 4 fresh thyme sprigs
* 150g green beans, trimmed, halved diagonally
* Mashed potatoes, to serve
3 Method / Steps
Heat half the oil in a large frying pan over high heat. (Alternatively, use the Browning function on the slow cooker.) Place flour and beef in a bowl and toss until coated. Shake off excess flour. Reserve 1 tbsp flour. Add beef to pan and cook, turning, for 5 minutes or until browned. Transfer to a slow cooker.
Heat remaining oil in a pan over medium-high heat. Add sweet potato, onion and carrot and cook, stirring occasionally, for 5 minutes or until vegetables start to brown. Add garlic, tomato paste and reserved flour and cook, stirring, for 1 minute or until aromatic.
Add the tomatoes, stock and cream and stir until combined. Bring the mixture to a boil. Transfer mixture to slow cooker. Add thyme. Cover and cook on Low for 8 hours (or High for 4 hours) or until beef is very tender and the sauce thickens, adding beans to the slow cooker in the last 15 minutes of cooking. Serve with mash.
source – tastecom