Beef cheek stew.

As you all know, I am in love with my slow cooker. Genuinely the best piece of cooking equipment I have ever bought! And it’s almost Christmas, I love it even more. Why is it as soon as December hits, you all of a sudden get booked up for every night of the week? Don’t get me wrong, it’s great to catch up with friends, especially when you haven’t seen them for a while, but it does also become exhausting. I joined the gym about three weeks ago, and it was probably the worst time of year to do it. I just thought it would be good to try and lose some weight before Christmas hit so I would have the motivation to go afterward! But I will save that for another blog post. So as well as trying to fit in work, the gym, I’ve also got to try and have a social life – something I only like doing in the summer and at the weekend normally. When the Christmas tree is up, I just love sitting indoors with a good film on then going to bed early. This is where the slow cooker is great.

The past couple of weekends, Tom and I have had to work due to stuff we had booked in and couldn’t really get out of. It was just the worst timing as I had just started a new job and getting used to a new routine. It also meant we had hardly any time to ourselves and were shattered! We knew we were in London last Saturday so we bought a new Christmas tree the weekend before, ready to decorate on the Sunday when we got home. As we had been working so much, we weren’t eating the best food as we just didn’t have the time or energy to cook meals after working with food all day. Last Sunday however, we had set the day aside for Christmas decorating and just chilling as we were so tired. While we were in London, I picked up some lovely beef cheeks and some fresh horseradish to make a stew.

The best thing about the slow cooker, is not having to brown meat off before slow cooking something. The fact you can just chuck it all in and leave it to cook away all day is just my favourite thing. I did a curry last night that’s cooking away right now, so I can’t wait to walk through the door and eat it straight away!

The stew was genuinely the nicest beef I’ve ever had. It was so succulent, flavoursome and tender. I’ve never had meat that just fell apart like that. It was a great warming meal and I’m already looking forward to having it again. This serves 4-6 people, depending what you serve with it. I just had a small amount of mash and bread to mop up the gravy.

Prep time: 10-15 minutes

Cooking: 8 hours.

Ingredients:

  • 800g diced beef cheeks.
  • 1 carrot diced.
  • 10 whole shallots (peeled).
  • 200g button mushrooms.
  • 20g freshly grated horseradish.
  • Fresh thyme.
  • 4 bay leaves.
  • 1 leek sliced.
  • 1 parsnip diced.
  • 1 bottle of red wine.
  • 2 beef stock cubes.
  • 1 tbsp dried mixed herbs.
  • 1 tbsp horseradish sauce.
  • 1 tsp dijon mustard.
  • 1 tbsp Worcestershire sauce.
  • 2 tbsp tomato ketchup.
  • 6 rashes of streaky bacon diced.
  • Salt and pepper.

I don’t feel like I need to write a method for this one – literally bung all the ingredients in, stir them thoroughly and cook on low for 8 hours! Serve with mash and crusty bread.

 

Enjoy x

 

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