Beef, Ale and Turnip Stew - Slow Cooker Version
A tasty and satisfying beef stew using shin, topside or braising steak tested for use in a slow cooker.
- 900g/2lb lean boneless shin of beef, topside or braising steak, cut into 5cm/2 inch cubes
- 60ml/4tbsp sunflower oil
- 25g/10z plain flour
- Salt and freshly milled black pepper
- 15ml/1tbsp English mustard powder
- 2 medium onions, peeled and roughly chopped
- 225g/8oz baby turnips, peeled and halved
- 225g/8oz button mushrooms, roughly chopped
- 300g/10 oz baby carrots, scraped and left whole
- 600ml/1 pint stout, ale or good hot beef stock
- 1 x 200g can chopped tomatoes
- 10ml/2 tsp runny honey
- 1 bay leaf
- Heat half the oil in a large frying pan under moderate heat. In a large plastic bag add the flour, seasoning and mustard. Add the beed and toss in the seasoned flour.
- Cook the beef in batches for 6-8 minutes until brown, turning occasionally. Transfer to a large slow cooker.
- In the same frying pan add the remaining oil and cook the onions and turnip for 3-4 minutes until brown. Add the mushrooms and cook for a further 2 - 3 minutes and spoon over the beef with the carrots.
- Add the frour or ale, tomatoes, honey and bay leaf. Turn the slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers' handbook.
- Serve with creamy mash.