Recipe Manu's slow-cooker crispy-topped French beef and beer stew : Practical and Delicious

Recipe Manu's slow-cooker crispy-topped French beef and beer stew : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Manu's slow-cooker crispy-topped French beef and beer stew. You are currently reading Recipe Manu's slow-cooker crispy-topped French beef and beer stew : Practical and Delicious. This recipe is the creation of the chef Manu Feildel. Recipe Manu's slow-cooker crispy-topped French beef and beer stew requires 45m, cook 4h 50m and serve 6. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

This slow-cooker version of Manu Feildel’s amazing beef stew is an easy and delicious winter dinner.

Ingredients:

16 Ingredients

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  60ml (1/4 cup) olive oil
  
  
  


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  1.5kg beef chuck or oyster blade steak, cut into 4cm pieces
  
  
  


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  100g piece speck, cut into lardons
  
  
  


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  3 carrots, peeled, sliced
  
  
  


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  3 parsnips, peeled, finely chopped
  
  
  


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  2 brown onions, coarsely chopped
  
  
  


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  2 garlic cloves, finely chopped
  
  
  


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  2 tbsp fresh thyme leaves
  
  
  


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  1L Campbell’s Real Stock Salt Reduced Beef
  
  
  


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  180ml beer
  
  
  


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  30g tomato paste
  
  
  


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  1 tbsp chopped fresh continental parsley
  
  
  



• Potato Top (see note)



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  750g potatoes, peeled, cut into 3mm-thick slices
  
  
  


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  2 tbsp fresh thyme leaves
  
  
  


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  1 tbsp olive oil
  
  
  


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  2-3 tbsp panko breadcrumbs
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add one-third of the beef and cook, turning, for 3-4 minutes or until browned. Transfer to the bowl of a 6L slow cooker. Repeat with the remaining oil and beef in 2 more batches.
  
  
  


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  Step 2
  
  
  
  
  Add the speck to the pan. Cook, stirring often, for 3-4 minutes or until golden and crisp. Add the carrot, parsnip, onion, garlic and thyme. Cook, stirring often, for 5-10 minutes or until onion has softened. Season. Transfer to the slow cooker.
  
  
  


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  Step 3
  
  
  
  
  Add the stock, beer and tomato paste to the pan. Bring to the boil, scraping the bottom of the pan with a wooden spoon so it doesn’t catch and burn. Simmer for 10-15 minutes until the liquid has reduced by half. You’ll need about 500ml (2 cups). Pour into the slow cooker. Cover. Set the slow cooker on High and cook for 3 hours.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, for the potato top, place the potato and half of the thyme in a large bowl. Mix until well combined. Season. (For a crispy and golden potato top, see note.)
  
  
  


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  Step 5
  
  
  
  
  Stir the parsley into the slow cooker. Arrange the potato slices over the top, slightly overlapping. Cover and cook for a further 1 hour or until the potato is tender.
  
  
  


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  Step 6
  
  
  
  
  Meanwhile, heat the oil in a small frying pan over medium heat. Add the crumbs and remaining thyme. Season well. Cook the crumbs, stirring, for 3-4 minutes or until golden and crisp. Set aside.
  
  
  


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  Step 7
  
  
  
  
  Rest the stew, uncovered, for 10 minutes. Scatter over the crispy crumbs and serve.
  
  
  

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