Recipes Manu’s slow cooker crispy topped French beef and beer stew

Recipes Manu’s slow cooker crispy topped French beef and beer stew

Recipes Manu’s slow cooker crispy topped French beef and beer stew

Recipes Manu’s slow cooker crispy topped French beef and beer stew This particular slow-cooker version of Manu Feildel�s incredible beef stew is an easy and delicious winter dinner. Manu’s slow cooker crispy topped French beef and beer stew

Ingredients

  • 60ml (1/4 cup) olive oil
  • one 5kg beef get rid of or oyster blade steak, cut in to 4cm items
  • 100g piece speck, cut into lardons
  • 3 carrots, peeled, sliced up
  • 3 parsnips, peeled, finely chopped
  • 2 brown onions, coarsely chopped
  • 2 garlic clove cloves, finely chopped
  • 2 tablespoons refreshing thyme leaves
  • 1L Campbell�s Real Stock Salt Reduced Beef
  • 180ml beer
  • 30g tomato insert
  • 1 tablespoon chopped fresh continental parsley

Potato Top (see note)

  • 750g potatoes, peeled, cut in to 3mm-thick slices
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon olive oil
  • 2-3 tablespoons panko breadcrumbs

Method

  • Step 1 Heat 1 tablespoon of the oil inside a large saucepan over medium-high warmth. Add one-third of the beef and cook, turning, for 3-4 minutes or until browned. Transfer to the bowl of a 6L slow cooker. Replicate with the remaining oil and beef in 2 more batches.
  • Step 2 Add the speck to the pan. Cook, stirring often , for 3-4 moments or until golden and crisp. Add the carrot, parsnip, onion, garlic and thyme. Cook, stirring often, for 5-10 minutes or until onion has softened. Season. Move to the slow cooker.
  • Step 3 Increase the stock, beer and tomato insert to the pan. Bring to the boil, scraping the bottom of the pan having a wooden spoon so it doesn�t catch and burn. Simmer regarding 10-15 moments until the liquid has reduced by half. You�ll need about 500ml (2 cups). Pour into the slow cooker. Protect. Set the slow cooker on High and cook for three or more hours.
  • Stage 4

    Meanwhile, regarding the potato top, place the potato and half of the thyme inside a large bowl. Mix until well combined. Season. (For a crispy and golden potato top, see note. )

  • Step 5 Stir the parsley into the slow cooker. Arrange the potato slices over the top, slightly overlapping. Cover and cook for a further 1 hour or until the potato is tender.
  • Step 6 At the same time, heat the oil in a small frying pan over medium heat. Add the crumbs and remaining thyme. Season well. Cook the crumbs, stirring, for 3-4 moments or until golden and crisp. Arranged aside.
  • Stage 7

    Rest the stew, uncovered, for 10 minutes. Scatter over the crispy crumbs and serve.