This is the most sensational slow cooked dish ever! Organic grass fed beef blade roast was on sale, so I got right into it, and decided to make a beef stew. I literally just used things that were left over in my fridge, and it came out AMAZING!
Most likely due to the cup of red I used. YUM-YUM!
1 kg beef blade roast, or chuck (org grass fed is best) 1 cup red wine 1 large onion chopped 3-4 cloves garlic crushed and chopped up 1 small can tomato paste 1 sweet potato, peeled and sliced thick (1cm) 1 carrots unpeeled sliced thick 2 celery stalks chopped 1 cup water 1 tbsp olive oil 1 tsp salt (Himalayan or Celtic is best) ½ tsp pepper, tumeric, chili, pinch cayenne pepper (optional)
Sautee the onions and garlic in a frying pan with the olive oil for 3-4 mins, then transfer to the slow cooker. Add the tomato paste, wine, water and spices and mix well. Brown the meat on high heat for 30 seconds on both sides in the same pan, and add to the clow cooker. Add all the vegetables and mix through. The liquid should cover ¾ of everything of the meat & veggies at least. Cook on slow for 8 hours.
I just do this quick preparation at nigh, and leave it in the fridge overnight, so when I leave for work in the morning all I have to do is turn on the slow cooker and I have a hot and steamy stew when I get home. Nothing better than that!
What I also like to do is, just 30 mins before I turn the slow cooker off, I tear the big chunks of meat apart, so it will get even more tender and tasty.