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You can also make this vegetarian using large mushrooms, like portobello, or your favourite soya alternative.
In terms of the cost of this recipe, you’re probably looking at between £8 to £14 if you’re making the beef version. if you’re going vegetarian, using say some frozen sliced mushrooms, you’re looking more like £3 to £8. The range is just on whether you’re buying the oil and spices or if you have them in already.
We’re going to show you how to make this recipe in either a slow cooker or on the hob.
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We’ll start by hearing some oil and adding the onions and celery to this. You want to fry this on a low heat for about 5 minutes. Just until they start to soften.
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Now we’ll add the carrots, some bay leaves and our thyme. You can use dried if you can’t get or don’t want to use fresh.
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That will carry on frying for about 2 minutes just to release the flavour. When you’re done, tip everything into your big pot or slow cooker. Try to leave the oil if you can and hang on to that frying pan. We’re going to use it in a little bit, so don’t wash it up yet.
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You can crumble some stock cubes, using low salt varieties, or use something like low sodium soy sauce to add that richness. I’ve heard of people using coffee granules or small amounts of cocoa powder. It can be fun to experiment. But I’ll go with some low salt stock cubes and also add some ground black pepper.
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We’re going to now put the beef or mushrooms into our frying pan, browning it in batches. Once each batch is done, we add it straight to our slow cooker or pan.
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So now everything is ready to go. We just turn the heat up.
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And that’s our beef stew. Let us know in the comments if you’ve tried it out yourself or if you have any questions.
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