I am starting to really fall in love with my slow cooker, it’s some real sonnet inducing shiz. On a cold day, there is nothing better than comfort food, opening the front door to the waft of stew. It reminds me of going to my Nan’s and smelling the dobbin (Irish beef stew) on the stove. A stew is like a hug for your insides so I decided to use up some veal I had left over from the market and make a rich tomatoey stew – cooked veal has a soft texture but not is not as strong in flavour as beef so the tomatoes help to give the stew some clout and enhance the smoothness of the meat. It is more of a Northern Italian stew and full of flavour.
This recipe is really simple and can be thrown together in minutes. It feeds 4-5 people or fewer greedy people.
Small cinnamon stick
Garlic – 4-6 cloves
2 Bay Leaves
1 tblsp of paprika
1 tblsp sweet chilli
Passata or fresh pureed tomatoes
3 carrots – peeled and roughly chopped
1 cup of peas (frozen is fine)
2 tblsp olive oil
Add olive oil to a pot and place over medium heat and once its hot add thinly sliced onion.
Once the onion is golden, add lightly floured and seasoned diced meat. Brown the meat on all sides.
Throw the diced carrot, cooked onion, meat peas and other ingredients in your slow cooker.
Add enough water to cover the meat completely and add the passata. It is best if left for around 5-6 hours but longer is fine.
Serve with fresh tagliatelle, mashed potator, rice or just good chunky bread.
I am all about comfort food in winter and my berry crumble would make a great dessert after this stew, just swap in some custard, siiiigh.