I have to admit this sounds deeeelicious
2lbs feather blade of beef, cut into individual steak-sized pieces
1 onion or 10-12 button onions or small shallots
2 cloves of garlic
3 carrots, cut into largish chunks
2 celery sticks, sliced
3-4 lovage leaves (optional)
2 oz button mushrooms
1 tin chopped tomatoes
2 tablespoons tomato purée
2 tablespoons Worcester sauce
½ pint red wine
fresh thyme sprigs
2 bay leaves
1 teaspoon English mustard
¼ pint of stock, approx
salt and pepper
1. Heat a little oil in the the slow cooker pot until very hot then brown the seasoned meat to seal. Remove the meat with a slotted spoon. Reduce the heat then add a little more oil to the pot and saute the onions, carrots and celery until the onion is translucent. Add the crushed garlic and the mushrooms and cook for another minute or two, taking care not to burn the garlic.
2.Return the meat to the vegetable mix, add the wine and bring it up to a simmer. Leave to bubble for a couple of minutes, then add the tinned tomatoes, tomato purée, Worcester sauce, mustard, bay leaves, lovage and thyme. Top up with sufficient stock to barely cover the meat and vegetables.
3. Place the pot on the slow cooker base and cook for 8 hours on low. At the end of the cooking period the liquid should have reduced to a thickish sauce but a little flour and water paste can be added at this stage if a thicker sauce is required.
Keep them coming, please.
www.netherton-foundry.co.uk
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