Slow cooking made easy.

Preparation Time: 10 minutes

Serves 2: Double the ingredients to feed 4

Autumn is here, Chestnuts are ripe!

Cooking time in inner-pot: Min. 3 hours. If you leave for longer it will only improve.

Ingredients:

450g Beef (braising steak) cut into cubes and tossed/dusted in seasoned flour (salt & Pepper)

1 Chopped onion

2 Sprigs of thyme

250ml of red wine

300ml of Beef Stock (cubes are fine)

2 Carrots, peeled & sliced

(Optional)200g Chestnuts- fresh or vacum packed

Salt and Pepper

Method:

In the inner-pot fry the beef in a little oil to seal in the juices. When Browned add the onions and fry until they start to brown.

Add thyme, wine, stock and bring to the boil with the lid on. Turn down the heat,  and simmer for 10 mins. Then add the carrots, chestnuts and seasoning. Transfer to the outer thermal pot, close and leave to cook for a minimum of 4/5 hours. It will only improve if you leave it longer. If you prefer your sauce thicker add a little more flower to the beef and onions when frying at the start.

Serve with mash or your favorate crusty bread.