Beef & Ale Stew
Slow-cooked beef is a staple in many St Patrick’s Day Recipes, so why not cook up a larger batch with our savoury recipe mix, packed with parsley and paprika for a rich and comforting flavour, and keep the celebrations going all week long?
1 onion, diced
175 gram (6 ounce) Chantenay carrots
450 gram (1 pound) lean beef, diced
250 millilitre brown ale
50 millilitre (2 fluid ounce) water
2 tablespoons tomato puree
- 1 Place onion, carrots and beef into your slow cooker pot.
- 2 Mix sachet contents with brown ale, water and tomato purée, and add to slow cooker pot. Stir through.
- 3 Cover and cook for up to 4 hours on HIGH or up to 8 hours on LOW, or until meat is tender and cooked through. (Keep covered during cooking. Slow Cookers vary. Directions based on a 3.5 litre Morphy Richards model.)
- 4 Remove lid, stir through and stand for 5 minutes before serving.