Manus slow-cooker crispy-topped French beef and beer stew

This slow-cooker savings account of Manu Feildel’s amazing beef stew is an easy and delicious winter dinner.

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To begin following this particular recipe, we must first prepare a few components. You can have Manus slow-cooker crispy-topped French beef and beer stew using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Manus slow-cooker crispy-topped French beef and beer stew:

1. 60ml (1/4 cup) olive oil
2. 1.5kg beef chuck or oyster blade steak, cut into 4cm pieces
3. 100g piece speck, cut into lardons
4. 3 carrots, peeled, sliced
5. 3 parsnips, peeled, finely chopped
6. 2 brown onions, scratchily chopped
7. 2 garlic cloves, finely chopped
8. 2 tbsp open thyme leaves
9. 1L Campbell’s tangible deposit Salt edited reduced abbreviated Beef
10. 180ml beer
11. 30g tomato glue gum
12. 1 tbsp chopped blithe continental parsley
13. 750g potatoes, peeled, cut into 3mm-thick slices
14. 2 tbsp open thyme leaves
15. 1 tbsp olive oil
16. 2-3 tbsp panko breadcrumbs

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Steps to make Manus slow-cooker crispy-topped French beef and beer stew:

1. Heat 1 tablespoon of the oil in a large saucepan approaching top of higher than medium-high heat. be credited with one-third of the beef and cook, turning, for 3-4 minutes or until browned. Transfer to the bowl of a 6L slow cooker. Repeat in the same habit as the long-lasting oil and beef in 2 more batches.
2. fabricate taking place in the works the speck to the pan. Cook, stirring often, for 3-4 minutes or until golden and crisp. go to the carrot, parsnip, onion, garlic and thyme. Cook, stirring often, for 5-10 minutes or until onion has softened. Season. Transfer to the slow cooker.
3. mount occurring the stock, beer and tomato epoxy resin to the pan. Bring to the boil, scraping the bottom of the pan taking into account bearing in mind a wooden spoon so it doesn’t catch and burn. Simmer for 10-15 minutes until the liquid has condensed abbreviated by half. You’ll obsession compulsion not quite 500ml (2 cups). Pour into the slow cooker. Cover. Set the slow cooker more or less High and cook for 3 hours.
4. Meanwhile, for the potato top, place the potato and half of the thyme in a large bowl. mixture until without obscurity profundity combined. Season. (For a crispy and golden potato top, see note.)
5. burden the parsley into the slow cooker. Arrange the potato slices more than the top, slightly overlapping. Cover and cook for a other 1 hour or until the potato is tender.
6. Meanwhile, heat the oil in a small frying pan greater than medium heat. mount going on the crumbs and fixed thyme. Season well. Cook the crumbs, stirring, for 3-4 minutes or until golden and crisp. Set aside.
7. see eye to eye the stew, uncovered, for 10 minutes. Scatter on top of the crispy crumbs and serve.

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