This recipe is lovingly named by my other half and son Ralphie. It’s become somewhat of a tradition that daddy and Ralph get a steak pie at the weekend and Ralph loves them. It's all the flavours of a steak pie in a slow cooked stew. I love this served with greens, if you prefer you can also use the filling for a pie. Perfect comfort food! This recipe makes very large portions, any extras can be frozen and saved for another day.
Prep
10 min
Cook
420 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (sliced)
garlic cloves 4 (crushed)
carrot 2 (diced)
celery 2 (diced)
potato 750 g (diced)
diced beef 500 g (diced)
cornflour 4 tbsp
vegetable stock cube 1
tomato purée 1 tbsp
Worcester sauce 2 tbsp
bay leaf 2
dried thyme ½ tsp
dried rosemary 1 tsp
broccoli 300 g (chopped)
green beans 100 g
red wine 200 ml
Method
Prep the veg & beef
Peel and slice the onion. Crush the garlic. Dice the carrots, celery and potatoes.
Mix 3 tbsp of the cornflour with a pinch of salt and pepper, then coat the beef in the cornflourmix.
If you have a slow cooker that you can sear in, then you can sear the beef directly in it. If your slow cooker doesn’t have a sear function, then use a pan and sear the beef on the hob and transfer to the slow cooker (see step below for this method).
Heat a dash of oil in a frying pan over a medium heat. Sear the beef until it’s browned, you may need to do this in batches, depending on the size of your pan.
Cook the stew
Make up the vegetable stock cube with 900 ml boiling water. Add the remaining cornflour, tomato puree and Worcester sauce to the stock and mix well.
Place the beef, onion, celery, carrots, potatoes, garlic, stock mix, bay leaves, thyme, rosemary and the optional red wine if you are using it, into the slow cooker and cook on high for 7 hours. Alternatively you can cook on low for 10 hours.
Prep & cook the greens
When the stew is nearly done, chop the broccoli into florets and bring to the boil in a pan of water until softened. Cook the green beans in the same pan, until tender.
