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Ingredients

Method

  • STEP 1

    Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.

  • STEP 2

    Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.

  • STEP 3

    Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.

RECIPE TIPS
HAVEN’T GOT A SLOW COOKER?

Haven’t got a slow cooker? Follow the same method using an ovenproof pan and ensure the stock is boiling when you add it, then put in the oven with a lid on for 2-2½ hrs at 160C/140C fan/gas 3.

Recipe from Good Food magazine, May 2019

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