B00CU1W244_EBOK

eef stew
COOK 7 hours
g winter favourite. Make a double batch and turn
y stew into a filo-topped pie following the recipe
ge frying pan with cooking oil and place over medium–
Working in batches, cook the beef until browned on
hen transfer to the slow-cooker.
heat to medium, add the olive oil, onion, carrot and
cook for 7–8 minutes until the vegetables begin to
the garlic and herbs and cook for another 2 minutes,
fer this mixture to the slow-cooker. Add ½ cup (125 ml)
k to the frying pan, along with the Vegemite, and stir
m heat to dissolve, then add this to the slow-cooker,
the Worcestershire sauce, tomato paste and remaining
son with pepper and stir to combine. Cover and cook
6–7 hours until the beef and vegetables are tender.
warm cauliflower and parsnip puree among plates
nd top with the beef and vegetables. Spoon over
e and serve.
lacing the stock with a 375 ml can of stout or Guinness for