Slow Cooker Steak Pie Stew

Prep the veg & beef

• Peel and slice the onion. Crush the garlic. Dice the carrots, celery and potatoes.
• Mix 3 tbsp of the cornflour with a pinch of salt and pepper, then coat the beef in the cornflour mix.
• If you have a slow cooker that you can sear in, then you can sear the beef directly in it. If your slow cooker doesn’t have a sear function, then use a pan and sear the beef on the hob and transfer to the slow cooker (see step below for this method).
• Heat a dash of oil in a frying pan over a medium heat. Sear the beef until it’s browned, you may need to do this in batches, depending on the size of your pan.

Cook the stew

• Make up the vegetable stock cube with 900 ml boiling water. Add the remaining cornflour, tomato puree and Worcester sauce to the stock and mix well.
• Place the beef, onion, celery, carrots, potatoes, garlic, stock mix, bay leaves, thyme, rosemary and the optional red wine if you are using it, into the slow cooker and cook on high for 7 hours. Alternatively you can cook on low for 10 hours.

Prep & cook the greens

• When the stew is nearly done, chop the broccoli into florets and bring to the boil in a pan of water until softened. Cook the green beans in the same pan, until tender.

Plate up

• Plate up the stew with the greens and enjoy!