Slow-cooker beef stew

Tap what you already have; add the rest to your list in the app with one tap.

• OnionChopped1
• Celery sticksFinely chopped2
• Rapeseed oil2 tbsp
• CarrotsCut into chunks3
• Bay leaves2
• Thyme½
• Tomato purée2 tbsp
• Worcestershire sauce2 tbsp
• Beef stock cubes (or stock pots)2
• Braising beef (such as skirt)Diced900 g
• CornflourOptional2 tsp
• ParsleyChopped½
• Buttery mashTo serve, optional

1. 1

   Put 1 tbsp of the oil in a pan and soften the onion and celery over a low heat for about 5 mins. Next, tip in the carrots, bay leaves and thyme and fry for 2 mins, then stir in the tomato purée and Worcestershire sauce.

2. 2

   Pour in 600 ml boiling water, stir, and tip the lot into a slow cooker. Crumble in the stock cubes (or stir in the stock pots) and season with pepper only; skip the salt, since the stock can be salty.

3. 3

   Wipe out the frying pan and, working in batches, sear the beef in the rest of the oil until well browned, adding each batch to the slow cooker as it is done. Cook for 8-10 hrs on the low setting, or 4 hrs on high.

4. 4

   For a thicker gravy, blend the cornflour into a paste with a little cold water, then whisk in 2 tbsp of the hot cooking liquid. Pour it back, stir, and cook on high for a final 30 mins.

5. 5

   Stir through the parsley and taste, adding more seasoning if needed. Mash makes a good side. Let leftovers cool completely before freezing.