Beef and root vegetables
Updated: Apr 27, 2018
Beef and root vegetables with broadbeans
500g of chuck steak 1⁄2 tsp of dried thyme 1 leek white part only cut into thick slices 1 celery stalk 2 garlic cloves 400g of sweet potato cut into wedges 400g of pumpkin cut into wedges 250mL of red wine 1 small tin of tomato paste 1tbspn of cornflour 1.5 Cups of frozen broad beans
Trim beef of any fat and cut into ~4cm cubes. Put beef in the slow cooker and sprinkle over thyme and season well with salt and freshly ground black pepper.
Add Leek, celery, garlic, sweet potato, pumpkin, wine and tomato paste. Cook on high for 4 hours or until the beef is tender
About 20 minutes before the end of cooking. combine the cornflour with a little water to make a smooth paste and stir into the beef and the vegetables along with the broad beans. Continue to cook until broad beans are cooked through, then serve.
Makes 4 serves