Slow cooked Beef and Parsnip Stew

So many of you have asked me to post slow cooked recipes and I think beef stews are often the best.

Nothing quite beats the flavour of beautifully tender beef, plus I love how versatile the meat is. I have so many variations of a 'Beef Stew' and this is one of my favourites. So I have to share it.

It is a very classic Beef Stew, almost like a Beef Bourguignon, as you fry the onions/shallots with garlic and lardons. However the difference is, I don't add red wine with this recipe. The parsnips add a delicious sweetness and flavour and I don't think you need wine.

You can of course add wine if you like. However, if you don't have any to hand to cook with, or any to spare, this recipe works really well without it.

You can choose to cook this on low in your oven. Or your slow cooker. Both work well.

To serve 2 people (generously)

330g of British Beef diced casserole steak
2 large onions or 4/5 shallots
2 rashers or streaky bacon chopped finely. Or one of those little pots of pancetta already diced
2 cloves of garlic chopped
1 large parsnip chopped - large pieces work well.
1 carrot chopped as you wish
1 pint of beef stock
Fresh Parsley
Salt and Pepper

Method:

Firstly add a glug of olive oil to your casserole dish and heat gently.

Coat your beef with a light dusting of flour (a dessert spoon is fine) and a generous helping of salt and pepper.
* Mary Berry recommends adding the beef, flour and seasoning to a freezer bag and shaking to avoid any mess. Very good idea! I tend to just put it all in a bowl and then let the dishwasher get to work afterwards.

When the oil is hot. Add the beef and cook for a few mins, turning to get each piece nice and browned. Set aside in a bowl.

Add the onions, pancetta and garlic and fry gently until all cooked nicely. By now your casserole dish will have lots of very brown bits from the beef/flour earlier. Do not worry about this. As when you add your stock it will dissolve and add plenty of flavour.

Return the beef to the casserole dish and mix with the onions/pancetta and garlic. Slowly add the stock. Stirring as you go. Scrape all the burnt bits into the liquid as you go. At the end you should have a lovely consistency of stock.

Add the parsnip and carrots and give a final stir.

Add to your slow cooker (on low) or in your pre heated oven on about 100 degrees C.

Cook for at least 4 hours. But up to about 8 is fine! Check it occasionally making sure you give it a nice stir. If you know it is cooked perfectly and the meat is beginning to fall apart. Just turn off and heat up again when it is ready to heat.

When ready to serve. Add some black pepper and salt to taste. Plus a generous sprinkling of fresh parsley.

This is perfect with mash potato, jacket potato, a puff pastry top, rice, or even some lovely warm crusty bread.

Enjoy!