Slow Cooker Beef Stew

Servings

Cooking time may not change in direct proportion to servings.

• 600 ml just-boiled water
• 1 beef stock cube
• 2 tbsp tomato purée
• 1 tbsp yeast extract
• 900 g good-quality braising steak, trimmed and cut into roughly 4 cm chunks
• 100 g smoked bacon lardons, or sliced smoked back bacon
• 2 onions, thinly sliced
• 4 (about 400 g) carrots, peeled and cut into roughly 3 cm chunks
• 4 celery sticks, trimmed and cut into roughly 3 cm lengths
• 3 tbsp (25 g) plain flour
• 1 tsp flaked sea salt, plus extra to season
• 1 tsp dried mixed herbs
• 1 bay leaf, dried or fresh
• To taste ground black pepper
• To serve mashed potatoes

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Pour the just-boiled water into a heatproof measuring jug. Add the stock cube, tomato purée and yeast extract, then stir until the stock cube has dissolved.