Want 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.
Beef and carrot stew
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
Instructions
- Season the beef chunks with salt and pepper, drizzle with olive oil and brown in a frying pan. Put in the slow cooker.
- Mix a few tablespoons of potato starch with the Guinness and add with the rest of the Guinness to the slow cooker.
- Finally, add onions, carrots, stock cube, sugar, bay leaves, and thyme.
- Cover and cook on low until you come home, for about 8 hours..
