This stuff is stick to your ribs good, and with the first reports of snow appearing over Engkand today, a nice warming dinner was in order.
Stuff you need (makes enough for 6)
3 small onions (30p)
1 small swede (stew pack £1)
Braising steak (£3.60)
Bottle of beer (£2)
Oxo cube (20p)
Garlic granules (10p)
3 bay leaves
Corriander leaf (about 10p for a few shakes each)
Gravy granules (5p)
Baking potato – £1.50 for 6
Total per person £1.55
Get stuff cooked:
Chop up the onions and leave them in a small amount of vegetable oil in the slow cooker on high to sweat.
Chop up the beef into cubes just under a inch. In a frying pan, braise the beef in a mixture of water and the oxo cube until all sides are browned. Now pour about 1/4 of the beer in the pan. Don’t worry that it fizzes and looks a bit weird.
Pour the dodgy looking beef and its juice in with the onions. Then in the same frying pan put in the carrots which have been roughly chopped to over 1cm thick and add the rest of the beer. This will soak off any beef that has stuck to the pan as well as making your kitchen smell lovely.
After boiling for a couple of minutes, add this to the beef and onions.
Now chop up the swede and add this along with a generous (ready bloody loads) of the dried garlic and a good shake of coriander, paprika and oregano. Finally, put in three bay leaves.
Once the lid is on, turn your slow cooker down to medium and cook for a good 5-6 hours (or 10-11 hours on low) until it looks like this:
30 mins before serving, add a shake of gravy granules to thicken the sauce.
Serve with jacket potatoes and green veg.
Taste tested this evening. Yum 🙂