Slow Cooker Beef Stew

Serving suggestions - buttery mash, roast potatoes, yorkshire puddings 

Ingredients 

- tablespoon of oil

- medium carrot (peeled and roughly chopped)

- medium onion (diced)

- 1 teaspoon dried oregano 

- 2 bay leaves 

- 1 tablespoon of worcester sauce

- 1 tablespoon of tomato puree

- 300ml boiling water

- 1 beef stock cube

- 500g diced beef

- 3 tablespoons of cornflour

Method 

- heat the oil in a large pan and add the onion and carrot, cook until softened (around 10 minutes)

- add the bay leaves, worcester sauce, oregano and tomato puree, boiling water and stir well

- transfer into the slow cooker and sprinkle over a crushed stock cube and black pepper 

- brown the beef in the same frying pan until even in colour and then add this to the slow cooker

- cook on medium for 3 and a half hours