Stu’s Beef Stew (Pot or Slow Cooker)

16th February 2016 · Food and Drink

Ingredients

Roughly cut or cube steak into medium-large sized pieces, then brown in pot on stove just to seal it.
Once browned, crumble in OXO cube, add can of soup, and then fill pot to about half way with cold water. Keep heat on whilst preparing the vegetables.
Peel and chop carrots, and add to pot. Then the same with the potatoes, then the parsnips.
Remove stalks from mushrooms. You do not need to slice the mushrooms, unless they are larger than normal, they will shrink during cooking. Add them to the pot.
Add the “secret ingredient”… a nice big dollop of HP sauce. Then a little more sauce…
If it’s not boiling once everything is added, it should be within a few minutes.
Once boiling, turn down the heat and simmer for about 3-4 hours. Just stir every half hour, or hour, or so to stop things sticking.

Roughly cut or cube steak into medium-large sized pieces and add to cooker. There is no real need to pre-brown the steak, but you can if you want to.
Crumble in OXO cube, add can of soup.
Peel and chop carrots, and add to cooker. Then the same with the potatoes, then the parsnips.
Remove stalks from mushrooms. You do not need to slice the mushrooms, unless they are larger than normal, they will shrink during cooking. Add them to the cooker.
Add the “secret ingredient”… a nice big dollop of HP sauce. Then a little more sauce…
Set the heat to high for the first hour, then reduce to low and leave to cook for about 10-11 hours. If you need it to cook quicker, go from high to medium, then to low. Adjust the timings based on your cooker.
There is no real need to stir whilst cooking apart from when changing from high to low/medium, just to make sure everything has heated through.

1 very greedy person or 2-3 normal people. You can vary ratios and overall quantities to taste.