- 1/4 cup [60 mL] olive oil
- 2 pounds [900 g] beef cubes
- 2 medium onions, sliced
- 2 whole cloves garlic
- 6 peeled carrots, into thick sliced
- 2 peeled turnips, sliced then halved
- 6 stalks celery, sliced
- 6 medium potatoes, peeled then halved
- 2 cups [500 mL] mushroom slices
- 1 pinch thyme
- 1 pinch parsley flakes
- 1 bay leaf
- 1 cup [250 mL] red wine
- 1 [10-ounce / 284-mL] can vegetable broth concentrate
- Salt and pepper, to taste
- Water
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- Heat olive oil into a large frypan.
- Brown together beef cubes, onion slices and whole cloves garlic stirring.
- Pour in a little water into frypan scraping to remove all bits.
- Transfer mixture into slow cooker.
- Add carrot slices, turnip half-slices, celery slices, potato halves and mushroom slices.
- Sprinkle all over with already mixed together thyme and parsley flakes before adding bay leaf.
- Into a bowl, mix together red wine and vegetable broth concentrate.
- Salt, pepper then pour mixture into slow cooker.
- Stir to well mix all ingredients,
- Cover slow cooker and cook on 'HIGH' for 4 to 6 hours.
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