stew v. stewed, stew·ing, stews
To cook (food) by simmering or boiling slowly.
1. To undergo cooking by boiling slowly or simmering. See Synonyms at boil1.
To make something that has been cooking for hours look good I think is impossible, but to make something that has been cooking for hours taste good – EASY. A slow cooker is the key to it all. They are very inexpensive, I bought mine at Coles for $29 and have not regretted one cent of that money.
I love putting my slow cooker on in the morning and doing my days jobs, coming home after school pick up and knowing – Dinner is ready!!!!!! The smell of the house is incredible.
There’s no rules to a slow cooker. That’s the beauty, the simplicity, and you’ll see – the flavour.
- 2 chuck steaks, cubed
- 1 onion, diced
- 3 small cloves garlic, finely chopped,
- ½ cup white wine
- 1 cup beef stock
- 4 small potatoes, peeled & quartered
- 3 carrots, chopped
- 200g spinach, washed
- 8 button mushrooms, quartered
- 4 sprigs thyme
- 2 tbs tomato paste
- Salt & pepper
- Olive oil
In frying pan, slowly cook onions in olive oil till soft and transparent, add garlic, add beef and stir till brown. Season with salt and pepper.
Add beef & onion mixture to slow cooker. Add all other ingredients.
Place slow cooker on low for 6 hours, test meat to see that it is soft and tender, if not, leave for another hour.
Serve with rice, mash, polenta, rissoni, anything that will mop up the delicious gravy.