A True Winter Warmer: British Beef Slow-Cooker Stew

Get this Winter classic in your belly!

In the grip of yet another brisk Winter, we thought we’d dig out a firecracker of a Winter Warmer which has been specifically designed to fill your belly with a wholesome feeling of utter contentment.

St. Ives Beef is at the heart of this classic British dish which also makes use of seasonal vegetables and herbs, making for a nutritious Brexit-proof meal that is guaranteed to put a smile on the face of even the most staunch Remain campaigner.

Our recommendation for the cut of Beef is largely dependent on your budget. If you’re cooking for a large crowd then we recommend buying in a large brisket joint, you’ll be able to get a massive amount of meat without breaking the bank, but the meal will take longer to cook. If you’ve got cash to burn then you can splash out on a premium roasting joint which will cook much quicker and provide you with moist tender meat. Buying Cornish St. Ives beef guarantees you high-quality meat that has been treated well during it’s life, you’ll get a better flavour and you’ll also be supporting independent farmers!

The key to making this meal a crowd-pleaser is to give it as much time as possible to stew away in the pot. Most of these ingredients can be picked up from a local farmer’s markets, so you can make a wholesome meal that completely supports Britain’s farmers:

Ingredients:

1 onion, chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
1/2 pack thyme
2 tbsp tomato puree
2 tbsp Worcestershire sauce
2 beef stock cubes
900g St. Ives braising beef
2 tsp cornflour
1/2 bunch parsley

Method:

Heat a tbsp of oil in large pan over a low heat and soften the onion and celery for 5 mins. Then add the carrot, bay and thyme, fry for 2 mins before stirring in the puree, Worcestershire sauce and 600ml boiling. Give this a good stir before tipping into your slow cooker. Crumble over your stock cubes and stir them in.

Give your pan a wipe and then brown off your beef in a tbsp of oil, you may need to do this in batches. Once your beef is well browned you can add this to your slow cooker, making sure the meat is well coated in the sauce before leaving to slow cook on low for 8-10 hours.

Before you finish off your Stew you’ll want to prepare any accoutrements that you’ll be serving it with, so now is the time to do your potatoes or boil your greens. When you’re good to go mix the corn flour with a few splashes of water to make a paste and then mix in to your stew to thicken up the gravy. Stir in the parsley, season to taste and then serve with your sides!