Slow-cooker beef stew

🥘 Ingredients

• onion 1
• celery 2 sticks
• oil 2 tbsp
• carrots 3
• bay leaves 2
• thyme ½ pack
• tomato purée 2 tbsp
• Worcestershire sauce 2 tbsp
• water 600 ml
• pepper
• salt
• roast beef 900 g
• cornflour 2 tsp
• water
• parsley ½ small bunch

1. 1

   Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins .
2. 2

   Add the carrots , bay leaves and thyme , fry for 2 mins , stir in the tomato purée and Worcestershire sauce , add 600ml boiling water , stir and tip everything into a slow cooker .
3. 3

   Season with pepper and salt .
4. 4

   Clean out the frying pan and fry the roast beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker.
5. 5

   Cook on low for 8-10 hrs, or on high for 4 hrs.
6. 6

   If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker.
7. 7

   Tip back into the slow cooker, stir and cook for a further 30 mins on high.
8. 8

   Stir in the parsley and season again to taste. Serve with mash, if you like.
9. 9

   Leave to cool before freezing.