You may link to my blog but if you want to copy my article to your own blog, please give the following credit: From "Ampers' Rants" at Thank you.

Fill in a one question questionnaire - it only asks how you arrived at my blog. Thank you. Just click on this link.

If you like what you see, why not subscribe to the blog? You can follow Ampers' Rants by adding your email address in the box below (right) Notifications are also shown in my Twitter account: @AmpersUK.

Sunday, 9 October 2016

Now that the cold Autumn nights are drawing in...

I thought of food! I'm not really into menus on my blog, but when I find an excellent dish...

Not sure where, on the net, I found this menu, but today we made this slow cooked beef stew and it was the best we'd ever tasted.

Although not in the instructions, I added a tablespoon of Schwartz Piri Piri herb and spice blend. But chilli should be added to cover the weakest palate at the table.

We had recently purchased a multi-cooker and made it in that. Using the Slow Cooker instructions which were really only about temperature.

Here it is, enjoy.

Slow cook beef stew


600ml boiled water
1/2 a swede,  into smallish chunks
2 carrots, cut into chunks
300g mushrooms, thickly sliced
400g diced stewing steak
1.5 tbsp olive oil
75g flour
1½ tsp dried parsley
1½ tsp dried thyme
3 beef stock cubes
Black pepper to taste
2 tsps Worcestershire Sauce
1 tsp Marmite
1 tbsp of tomato puree
* Cornflour standing by, just in case

Prep:30min  › Cook:5hr  ›  Ready in:5hr30min

Prepare vegetables and put into dishes.

Put oil & beef into a large bowl, coat beef with oil.

Then, in another bowl, add the flour, herbs, pepper & stock cubes. Mix thoroughly. Then add beef to flour mixture (keep the rest of the oil separate, you’ll need this later)  coat oiled beef with flour.

Then put into slow cooker, on a high heat and brown thoroughly, adding the Marmite and Worcester Sauce,  five to ten minutes to seal in the flavour.

Now add the vegetables to the rest of the flour mix in the bowl. Pour boiled water onto vegetables a little at a time and stir to mix in flour.

Then add the vegatables and liquid to the slow cooker. Turn heat to 180C to boil, then turn power down to 100C and leave for five hours.

Taste throughout cooking to check if too thick; then add more water. If too liquid; then thicken with a cornflour and water mixture.

This recipe should have enough salt from the ingredients listed, however if you prefer you may add more towards the end of cooking to add more flavour.

However a warning, this meal, which my wife and I thought was the best beef stew either of us had tasted, left us bloated and unable to move, so unless you have South African style appetites - and my English wife doesn't - the above quantities are really for three people. Or even four!


No comments: