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Beef Stew

Beef stew with toasted rye bread


1 – 1.5kg of Skirt steak
1 Onion
2-3 cloves garlic
1-2 sticks of celery
1 large carrot
6 large button mushrooms (or Swiss Brown)
1 can of tomotoes
salt and pepper to taste
1 tspn dried basil
1 tspn dried rosemary
2 teaspoons paprika
olive oil
1 tspn of fennel seeds


Cube the skirt steak into cubes the size you want in your stew (about 1 inch sqaure worked well).
Brown all sides of the meat in a very hot pan (I used a cast iron frypan, and some oil). Browning the meat seals in the juices and improves the flavour.
Dice all the vegetables.

Now put some oil in your slow cooker, and add all the ingredients, stir, place the lid on, and set on High for 5 hours, or low for 8-10 hours.

Just before serving you can thicken the stew slightly with 1 Tablespoon of cornflour (corn starch), dissolved in a little water.

Serve with buttered toast (a good dark rye bread works fantastically, but any toasted bread would do).

posted to Australian @ 8:40 pm

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