Slow-cooker beef and kidney stew

Step 1

Coat the cubed meat with flour and brown in sunflower oil. Transfer the browned meat to a slow-cooker. See note 1.

Step 2

Add the diced kidney to the pan and fry until it is no longer pink. Add the kidney to the slow-cooker.

Step 3

Fry the chopped onions and garlic in the same pan until just translucent. You may need to add a little extra oil. Add the onions to the slow-cooker.

Step 4

Fry the mushrooms in the same pan until they soften and release their juices. Add to the slow-cooker.

Step 5

Add the shredded cabbage, sliced carrots and grated potato to the slow-cooker. See note 2.

Step 6

Pour in the prepared stock and the red wine and add the tomato paste, worcestershire sauce, thyme, salt and pepper.

Step 7

Stir well then put the lid on the slow-cooker and leave on high for 6 hours, or on low for 8 to 9 hours.

Step 8

Check the consistency of the stew. If it is too thin, make a slurry of 2 teaspoons of corn starch (cornflour) in 2 tablespoons of water and drizzle in slowly, stirring, until the desired thickness is reached. See note 3.

Step 9

Serve with mashed potatoes and your favourite side vegetables. If you are feeling really hungry, add a slice of crusty bread to mop up the juices.