stew hoo

Last night's stew was delicious. Here it is, freshly served, with steam rising from the most tender and moist meat to ever grace a plate. Here's how I made it in the slow cooker:

Beef and guinness stew

1kg of chuck steak, cut into mouth-sized chunks, fat removed

1 onion, finely diced

1 stick celery, finely diced

1 carrot, diced

275ml guinness or dark ale

275ml of beef stock

2 bay leaves

2 tbs of tomato paste

a good sprinkling of dried, mixed herbs.

Throw everything into the slow cooker, give it a stir then place a sheet of baking paper over the top, tucking in the edges. Cook it on low for 7 hours, then remove the lid, take off the paper, turn the heat to high and stir. Add cornflour {I added about 4 tsp mixed with water to a runny paste} and stir well. Throw in some salt and pepper. Leave on high for around 30 minutes, or until thickened. Serve with mashed potato, and, if you remember, some freshly chopped parsley. Bask in adoration of husband who thinks it's the most tasty stew you've cooked. Have leftovers on toast for lunch the next day and feel like Nigella's smarter sister!