Beef and carrot stew

2015-07-22 19.55.21Want some beer in your dinner? Read on.

This dinner involves two of my favourite gadgets for speedy weeknight dinner. One, obviously speedy, is the vegetable spiralizer that I often use to make zucchetti spaghetti—the strands are very thin, so they cook in minutes in a pan. The other is a slow cooker. OK, I have to admit that calling an eight-hour stew speedy is a bit of a stretch… However, with a little preparation in the morning, you can eat almost immediately when you get home in the evening, which is very speedy indeed.

I found this recipe in the BBC GoodFood cookbook Low-carb cooking, and I adapted it for the slow cooker, mainly by reducing the amount of beer in the recipe. Beer? Read on.

Ingredients

2 tablespoons olive oil
500 g stewing beef, cut into chunks
2 onions, roughly chopped
4 carrots, cut into large chunks
2 tbsp potato starch
330 ml bottle Guinness
1 vegetable stock cube
1 pinch of sugar
4 bay leaves
2 large sprigs of thyme

Procedure

1. Season the beef chunks with salt and pepper, drizzle with olive oil and brown in a frying pan. Put in the slow cooker.

2. Mix a few tablespoons of potato starch with the Guinness and add with the rest of the Guinness to the slow cooker.

3. Finally, add onions, carrots, stock cube, sugar, bay leaves, and thyme.

4. Cover and cook on low until you come home, for about 8 hours.
2015-07-22 19.56.28

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