Slow Cooker Bread Making
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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.
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
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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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.