Last Christmas I brought far to much meat from an organic online butchers. My little family and I were left munching our way through it in January. I decided on New Years Day to cook Roast Beef and Yorkshire puddings. The piece of beef I brought unfortunately turned out to be quite chewy. Then I had lots of leftovers too.
As I’m not one for waste I decided to see if I could make the beef more palatable. I did a bit of digging on the internet and found ways to make leftover chewy beef more easy to eat. My answer was in my cupboards and it’s my favourite piece of kitchen equipment, my slow cooker. I got to work right away and found the internet doesn’t lie. When I served this dish the beef was very tender and soft. If you have any leftover beef, or even if you don’t, the slow cooker is definitely the way to go.
- Sharp knife
- Chopping board
- Vegetable peeler
- Slow cooker
- Stirring spoon
- Beef stewing steak or leftover beef x 500g
- Onions x 1 – 2
- Swede x 1 small
- Butternut squash x 1 small
- Carrots x 2
- Potatoes x 800 – 1 kg
- Tomatoes x 1 400g tin
- Gluten free pale ale x 500mls
- Tomato puree x 2 tbsps
- Tamari or soy sauce x 2 tbsps
- Rosemary sprigs x 2 – 4
- Chickpea flour, corn flour or plain flour x 2 tbsp (or a flour of your choice)
- Dried mixed herbs x 1 tsp
- Bay leaves x 2
- Salt and pepper to your taste
- Kale or spinach x 2 large handfuls
- Peel and cut the butternut squash into 2 centimetre chunks.
- Next peel and cut the swede into 2 centimetre chucks.
- Then peel and cut the carrot into half centimetre slices.
- Now peel and cut the potatoes into 2 centimetre chunks.
- Then peel and slice the onions thinly.
- If the meat isn’t already cut then cut it into 1 inch chunks.
- Put all of these ingredients into the slow cooker pot even if the meat is cooked.
- Sprinkle over the flour or your choice and stir all these ingredients together until everything is covered in the flour.
- Pour in the tinned tomatoes and gf pale ale.
- Add in the tomato puree and tamari or soy sauce.
- Put the bay leaves and rosemary sprigs in.
- Sprinkle over salt and pepper to your tastes.
- Stir all ingredients again.
- Then put the slow cooker on high for 4 hours or on low for seven hours.
- Ten minutes before the end of the cooking process, lift the lid and add the kale or spinach.
- Let in wilt down by stirring it around the stew and put the lid back on.
- Finally serve and enjoy.
Slow Cooker Beef and Ale Stew was a hit in this house. My husband Howard, son Ted and I were very impressed with this meal. The beef as I mentioned earlier was very tender after being cooked in the slow cooker for a long period of time. I gave to leftovers to my mum who was also very impressed. Although the beef was recooked I wouldn’t put the leftovers in the freezer. I think it’s best to eat this one as soon as it’s ready. However you decide to eat this dish, as always, please enjoy. Thank you xxx