Rich Dark Beef Stew

• portioner: 6 to 8

Ingredienser

2 large onions

1 tsp oil

1kg shin beef or chuck steak

2 stalks celery

4 carrots

1 cup boiling water

1⁄2 cup red or white wine, or extra water

1/4 cup sweet chilli sauce

2 Tbsp Worcestershire sauce

2 Tbsp soy sauce, dark if possible

1⁄2-1 tsp dried oregano

1 tsp paprika (or 1⁄2 tsp smoked paprika)

cornflour or arrowroot, to thicken (see page 6

Vejledning

Turn the slow cooker on to HIGH and coat with non-stick spray. Cut the onion into 15mm squares, put these into a heavy pan with the oil and brown them over moderate heat, stirring now and then, while you prepare everything else.

Cut the beef into 15mm cubes, discarding any fat but leaving connective tissue (which softens and almost dissolves during long, slow cooking). Place the meat and everything else in the cooker as you prepare it. Cut the celery into 1cm lengths. Cut the carrots lengthwise, then crosswise into 2 cm lengths.

Add the liquids in the order given. If you use dark soy sauce, the gravy will be darker. Stir the oregano and paprika into the browned onion mixture, then tip it into the slow cooker bowl too. Stir gently so that everything is fairly well mixed. Do not add any salt and pepper at this stage.

Put the lid on the cooker and turn the cooker down to LOW. Cook for about 10 hours, then taste and adjust the seasonings to suit yourself, adding salt, pepper and brown sugar if necessary.

About 15 minutes before serving, thicken a little cornflour, arrowroot or potato flour, mixed to a paste with cold water. (Arrowroot and potato flour thicken faster and more than cornflour, so use less.) Serve on rice or pasta, or with mashed potatoes and any green vegetable, sprinkling chopped parsley over the stew if you like.

5 hours