It is the season to dig the slow cooker out. It is a joyful piece of kitchen equipment that ensures dinner is ready when you get home and you walk in on a cold night to the smell of divine food.
Cooking vegetables in with the stew helps them take on the meaty taste and this helps with children eating it. H calls it meaty veg.
Beef Shin and Oxtail are delicious in the slow cooker, melt in the mouth, you could cut it with a spoon and friendlier on the pocket. Just chat to your butcher.
This serves 8 so great for bulk cooking, leftovers and freezing.
Macros per serving:
Calories 337, Fat 10.33g, Carbs 9.83g, Fiber 1.33g and Protein 39.83g
- 1/2 Tbsp Olive Oil
- Beef Shin Diced 650g
- Oxtail 400g
- 200g Diced Carrots
- 250g Diced Swede
- 4 Cloves of Garlic
- 500ml Beef Stock
- 350ml Red Wine
- 1 Tbsp Tomato Puree
- 4 Sprigs of Fresh Thyme
- 3 Sprigs of Fresh Rosemary
You will need:
- Slow Cooker
- Frying Pan
- Measuring Spoons / Scales
- Vegetable Chopping Board
- Vegetable Peeler
- Sharp Knife
Dig out your slow cooker and give it a wash
Plate up your meat
Heat olive oil in frying pan over a medium high heat
Brown the oxtail on all sides then set aside
Add the beef shin and brown
Peel and chop your swede, carrots and garlic
Place them on bottom of slow cooker
Add the browned meat on top and then then the herbs
Mix your stock, red wine and tomato puree together
Pour over the top of the contents in your slow cooker and cook for 8 – 10 hours on the low heat setting
Serve with sides of your choice.
H and I chose mashed potato, green beans and broccoli.