Beef Stew (This recipe has been adapted from one which was in my slow
cooker manual)
Ingredients:
400g approx Diced beef (Topside Steak)
4 tablespoons Heinz Tomato Ketchup
1 teaspoon malt vinegar
1 tablespoon Lea and Perrins Worcestershire Sauce
1 1/2 cups of red wine, or enough to cover the meat
1/2 teaspoon of hot curry from two different brands (1 teaspoon total)
(or to taste)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon mustard powder
Flour
Paprika
Italian herbs
Garlic granules
1 onion, diced
1 carrot, diced
Cut the meat into small pieces. Add the mustard powder and some flour,
and coat the meat by placing into a bag and shaking until all the meat
is coated. Put the carrots and then the onions into the bottom of the
slow cooker bowl. Put the meat on top of the carrots and onions. Sprinkle
the Paprika, Italian herbs and Garlic granules on top of the meat. Mix
the Ketchup, vinegar, Worcestershire Sauce, curry powder and red wine
in a bowl. Pour into the slow cooker bowl. Add more red wine if required
to just cover the meat.
Cook on Low for 8-9 hours. Test after 8 hours to see how it tastes, and
if the meat is tender. You can add more herbs/spices/etc or cook for longer
to make the meat more tender, if it is not tender enough. (Although after
8 hours it should be ready.)