Slow Cooker Beef Shin, Mushroom and Ale Pie Filling

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
• Wooden spoon
• Sharp knife and chopping board
• Large bowl
• Optional pie dish

• 900 g beef shin, cut into 4 cm chunks
• 2 tablespoons plain flour
• 2 tablespoons vegetable oil
• 2 large onions, sliced
• 3 carrots, peeled and cut into thick slices
• 2 garlic cloves, finely chopped
• 300 ml ale or alcohol-free ale
• 400 ml beef stock, made with 1 beef stock cube
• 2 tablespoons tomato purée
• 1 tablespoon English mustard
• 2 bay leaves
• 1 teaspoon dried rosemary
• 250 g chestnut mushrooms, halved or quartered
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cornflour mixed with 2 tablespoons cold water, optional
• 1 tablespoon chopped fresh parsley, optional
• 1 teaspoon fine salt, or to taste
• ½ teaspoon black pepper

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5. 5
6. 6
7. 7

Pat the beef shin dry and toss it with the flour, salt and black pepper. Heat 1 tablespoon of the oil in a large frying pan and brown the beef in batches, turning it until coloured on several sides. Transfer it to the slow cooker.