B00CU1W244_EBOK

ch beef stew
20 mins COOK 7 hours
arming winter favourite. Make a double batch and turn
hearty stew into a filo-topped pie following the recipe
ay a large frying pan with cooking oil and place over medium–
heat. Working in batches, cook the beef until browned on
sides, then transfer to the slow-cooker.
uce the heat to medium, add the olive oil, onion, carrot and
ato and cook for 7–8 minutes until the vegetables begin to
en. Add the garlic and herbs and cook for another 2 minutes,
n transfer this mixture to the slow-cooker. Add ½ cup (125 ml)
he stock to the frying pan, along with the Vegemite, and stir
r medium heat to dissolve, then add this to the slow-cooker,
ng with the Worcestershire sauce, tomato paste and remaining
ck. Season with pepper and stir to combine. Cover and cook
ow for 6–7 hours until the beef and vegetables are tender.
de the warm cauliflower and parsnip puree among plates
owls and top with the beef and vegetables. Spoon over
e sauce and serve.
Try replacing the stock with a 375 ml can of stout or Guinness for
fferent flavour.