Slow Cooked Beef Stew with Parsnip, Carrot & Carraway
- Prep time: 8 hours 30 minutes
- Calories: 691
- 350 g of Casserole Steak (Diced)
- 1 of Parsnip
- 1 of Carrot
- 300 g of Gourmet Red Potatoes
- 110 g of YPI Beef Stew Base
- 2 of Garlic Clove
- 1 of Brown Onion
- 2 1⁄2 Tsp of YPI Stew Spice Mix
- 1 1⁄2 Tbsp of Cornflour
- 1 Small Bunch of Flatleaf Parsley
- 2 of Ciabatta Roll
- 1⁄2 Cup of Peas
Prepare Ingredients:Peel and dice onion. Peel and mince garlic. Cut potato and parsnip into 2cm chunks. Cut carrot in half length ways and slice into 1cm half moons. Pat beef dry on paper towel and dust in cornflour until thoroughly coated. Pick parsley leaves and cut stalks in half (setting leaves aside for later).
Add Ingredients to Slow Cooker:Add the beef, onion, garlic, potatoes, carrot, parsnip, parsley stalks, stew base, spice mix and 11⁄2 cup water to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking for 8 hours.
Warm Bread:Preheat the oven to 200°C. Roughly chop reserved parsley leaves and set aside. Remove slow cooker lid, add chopped parsley and peas and give the contents a good stir. Place bread in the oven straight on the rack for 5 minutes, until warmed through. Slice as desired.
You Plate It:Divide the beef stew between bowls, serve with warmed bread on the side and garnish with parsley. Enjoy!