Slow cooker beef stew

In a frying pan add 1 tablespoon of sunflower oil, followed by 2 rashers of streaky bacon which have been chopped up.  Fry for a couple of minutes.  

Next add 400g of chopped stewing beef and cook for 5 minutes.  Frying and sealing the beef off first, helps your slow cooker beef stew get a nice caramel colour and richer flavour.

Place the bacon and beef into your slow cooker.

Using the same frying pan, add in your onions.  Cooking them until just starting to get caramel, again helps the flavour of your slow cooker beef stew.  

Once cooked, add the onions to your slow cooker pot.

Add in a stick of chopped celery….also the carrot roughly chopped, and then around 60g of button mushrooms.

I like to add 150ml of quality red wine, although I do deviate and pop a generous glass of it in.

Then add 500mls of good quality beef stock….along with a bay leaf, and a good dash of worcester sauce.

Add in 1/2 tsp of Herbs de Provence, which has thyme, rosemary, basil, marjoram, oregano and tarragon in.  Give everything a good stir to combine.

Place the lid on and switch to a low heat setting for around 6 hours.  6 Hours leaves the beef so tender and soft.

Every now and again you can give it a stir.

My next tip is to add a tablespoon of marmite about 1 hour before the end of cooking.  Trust me, it adds a depth of flavour.  Stir it in well.  

Then I like to add a good handful of fresh chopped parsley.  Cook for the final hour on low.  You should not need to thicken the gravy, but you can always use a tablespoon of cornflour mixed with a teaspoon of water, then add it to the gravy and cook for a little longer.

Before serving I add a knob of melted butter.  This gives a lovely glossy shine to your slow cooker beef stew.  

Serve with creamy mash or roasties, along with some nice green vegetables.  Slow cooker beef stew, has never tasted so good!