Method:
Season the beef with salt/pepper, steak seasoning and paprika and sear with a couple tablespoons of vegetable oil. Remove from the pan then add in the carrots
and leeks, season with salt and cook for a few minutes before adding in the butter, allow it to melt then add in the flour and mix well. Add in the red wine and cook for a minute or so before adding in the stock and tomato purée and mixing, add in the rosemary, thyme & mixed herbs, taste for seasoning & adjust if needed.
Pour into the slow cooker pot and cook on low for 6-8 hours or high for 4-5 hours, add more water if needed.
Prepare the Greek Yogurt
Warm and Nutritious Vegetable Soup: Delight Your Taste Buds
Zucchini Garlic Bites
Salisbury steak, mashed potatoes, broccolini and garlic butter croissants
Bay Leaf: A Million Times Stronger Than Any Ointment! You’ll Run Like a Teenager Again
Keeping your key in the lock at night could save you a lot of trouble, according to a security expert.
Creamy Ricotta Beef Stuffed Shells
Man files for divorce after receiving photo of his wife, here’s why
Clam Chowder
