Slow Cooker Bread Making
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Recipe Instructions
Heat the oil in a large frying pan over high heat. Cook the beef, in batches, for 5 minutes each batch or until golden. Transfer to a plate.
Add the onion, carrot and celery to the pan. Reduce heat to medium and cook, stirring often, for 8 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute. Slowly stir in the stout.
Transfer the mixture to a slow cooker. Add the stock, thyme and bay leaves. Stir to combine. Cover and cook on High for 4 hours or until beef is tender. Stir in the brown sugar. Season.
Sprinkle with parsley. Serve with cheesy baguette, if using.
Recipe Ingredient
36.40 gm olive oil
1.5kg gravy beef, cut into 4cm pieces
2 brown onions, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, finely chopped
3 garlic cloves, finely chopped
70g (1/4 cup) tomato paste
440ml can stout
185ml (3/4 cup) Chicken Style Liquid Stock
6 fresh thyme sprigs
3 dried bay leaves
16.00 gm brown sugar
Chopped fresh continental parsley, to serve
6 slices french stick (baguette)
100g (1 cup) pizza cheese
Cook Time
260M
Prep Time
20M
Total Time
280M
Nutrition
93.44 calories
16.6 grams fat
6.7 grams saturated fat
37.6 grams carbohydrates
5.3 grams sugar
17.1 grams protein
7.5 milligrams cholesterol
1.8 milligrams sodium
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NutritionInformation
Keywords
Slow cooker, slow-cooked, gravy, beef, mushroom, stew, dinner, prep-ahead, alcohol, bread, cheese, chicken stock, garlic, gluten allergy, lactose allergy, milk allergy, onion, peanut allergy, sesame allergy, soy allergy, tomato, tree nut allergy, wheat allergy, slow cook, slow cooked, slow cooker, easy, savoury
Description
Stout adds richness and depth of flavour to this beef stew so its well-worth making sure you have some on hand. Serve with a cheesy baguette to mop up that sauce.