Summer Beef Slow Cook

Slow cooking is great. And it doesn’t have to be limited to winter. This recipe is hearty, but includes lots of freshness so that it still feels suitable for a summer time feast.

Prep time: 10 mins | Cook time: 3 hours | Serves: 4

INGREDIENTS

• 2 tbsp olive oil

• 500-600 g chuck steak / rump steak

• 2 tbsp flour

• 2 cloves garlic

• 1 can of ale or Guinness

• 1-2 cups beef stock

• red onion - cut into chunks

• capsicum - red / green - cut into chunks

• zucchini - cut into chunks

• parmesan to finish

METHOD

Pre-heat the oven to 160 degrees, or turn on your slow cooker. Toss together the beef, flour and salt and pepper. Sear the meat off in a dutch oven or similar on the stove, just until it is browned.

Add the garlic and cook for a minute or so then add your beer and stock. Bring to the boil and stir. Place a lid on your pot and transfer carefully to the oven. OR carefully transfer the contents to your slow cooker. Leave to cook for 3 or so hours, but check in on it to make sure it still looks juicy and isn’t drying out.

At about 3 hours, add the chopped veg and cook for a further 5-10 minutes, keeping the veg crunchy but just warmed through.

You might like to serve with some herbed rice or couscous. Spoon goodies into a bowl and top with parmesan and red onion and a final sprinkle of your herbs and a salt to taste.