Slow Cooker Beef and Ale Meatballs with Mushroom Gravy

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Large mixing bowl
• Wooden spoon
• Measuring jug

• 500 g beef mince
• 75 g fresh breadcrumbs
• 1 medium egg
• 1 teaspoon dried thyme
• 1 tablespoon vegetable oil
• 2 large onions, thinly sliced
• 250 g chestnut mushrooms, sliced
• 2 garlic cloves, finely grated or crushed
• 330 ml brown ale
• 400 ml beef stock, made with 1 stock cube
• 1 tablespoon tomato purée
• 1 tablespoon Worcestershire sauce
• 1 teaspoon English mustard
• 2 bay leaves
• 2 tablespoons plain flour
• 2 tablespoons cold water
• 1 tablespoon chopped fresh parsley
• 1 pinch salt
• 1 pinch black pepper

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Put the beef mince, breadcrumbs, egg, dried thyme, a pinch of salt and some black pepper into a bowl. Mix until just combined, then shape into about 16 evenly sized meatballs.