|The 30-year old Tower bible!|
I had been to Dublin yesterday for a meeting and visiting friends and middle son Martin afterwards, and travelled up and down with another friend who was meeting her daughter in Dublin, so it's been quite a weekend. When I came home tonight - dinner was ready. I just had to do the spuds (for teen daughter and me) and heat some rice for hubby, and that was that. No pressure.
|Lovely colourful warm stew|
|Pre-fry everything if you have time - no worries if not!|
We got our Slow Cooker as a wedding present nearly 30 years ago - it's a Tower and has a 2-litre capacity, so it's not enormous - but it's more than adequate for four-six people if they've got average appetites! I resurrected it in the past few months after years of not using it or only occasionally taking it down to see if it still worked, as a friend had been raving about hers. So I have enjoyed making some great comfort food with it. Today was great as I put on the dinner before going to Cork and when I came home about six hours later the dinner was done to perfection.
- 500g/1lb stewing beef - cubed
- 300g/12ozs pork chops/steak - cubed
- 500ml/1pint beef stock (use a quality stock cube if no home made stock about)
- 250ml/glass red wine
- 6 chopped tomatoes
- 3tbsp tomato puree/paste
- 1 teasp. sweet paprika
- 1 teasp. hot paprika (optional - I use delicious smoked paprika from Spain, wonderful!)
- 1 teasp. Allspice
- 1 teasp. ground coriander
- 1 teasp. mixed herbs
- 1 tbsp fresh parsley chopped
- 3 carrots - sliced
- 3 peeled potatoes - diced
- small turnip/swede - diced
- 150g/6 oz button mushrooms - halved if big
- 2 onions - chopped
- 2 cloves garlic - chopped
- 2 Bay leaves.
At the start of cooking
(These spices and herbs give it a lovely North African exotic flavour but it's still non-threatening to traditionalists who love their casseroles tasty but not fiery!)
- Preheat the Slow Cooker on High for about 30 mins.
- If you have time, brown the meat and onions and garlic in a little oil in a pan. This gives a bit of extra flavour to the dish.
- Add all the other ingredients and mix well.
- Transfer to the warmed Slow Cooker and mix well.
- Cover and cook for 4 hours on High, or if leaving all day turn it down to Low after a half-hour or so, and cook for around 7 hours.
- If you leave it longer don't worry as you can't burn the food or do too much damage as it doesn't really overcook.
Enjoy with boiled Basmati Rice or for the ultimate in comfort food - mashed potatotes. I used Rooster spuds with lots of butter, a little milk, sea salt and freshly ground black pepper. Hard to beat it, worth a try. Hope you enjoy it and don't be put off by the long list of stuff you need. It's mostly in your kitchen cupboards.
|Ready to go!|