Recipes

Beef and Vegetables in a Red Wine Sauce

A great hearty family meal Serves 6-8

INGREDIENTS

1 tbsp vegetable oil, 1kg (2lbs) stewing steak 2 medium carrots, sliced 2 stalks celery sliced 100g mushrooms sliced, 1 onion chopped 400g (14oz) tinned tomatoes & drained 125ml (1/4 pt) water, 3 beef stock cubes, 250ml (1/2 pt) red wine, 1 tsp dried mixed herbs,1 tsp salt, 1 tsp pepper, Gravy granules

FOR THE DUMPLINGS:

175g/6oz self raising flour, 75g/3oz shredded suet, 1 tbsp parsley, finely chopped. Good pinch of salt and pepper Water to mix

METHOD

In a large, non-stick frying pan, brown the steak in batches and place into the new Prestige Slow Cooker cooking pot – then add the carrots, celery, mushrooms and onion. Combine the tomatoes, water, stock,wine, herbs, salt and pepper. Pour into the cooking pot and cook on low for 8-10 hours or high for 5-6 hours. On completion of cooking, thicken with gravy granules for an even richer, beefy flavour.

To finish off this traditional tasty meal, serve with dumplings… Sieve the flour into a bowl and add the suet, parsley, salt and pepper. Add enough water (about 3 tbsp) to make a soft, but not sticky, dough. Lightly flour your hands and roll the dough into eight small balls. Add the dumplings 30-40 mins before the end of cooking time and cook on a high setting.