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

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

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Hey everyone, I hope you are having an amazing day today. Hey everyone, it is Jim, conventional to our recipe page. Today, I will doing you a way to make a distinctive dish, Manus slow-cooker crispy-topped French beef and beer stew. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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To get started afterward this recipe, we must first prepare a few components. You can cook Manus slow-cooker crispy-topped French beef and beer stew using 16 ingredients and 7 steps. Here is how you cook that.

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 well-ventilated lively thyme leaves
9. 1L Campbell’s authenticated genuine layer Salt abbreviated Beef
10. 180ml beer
11. 30g tomato cement
12. 1 tbsp chopped responsive continental parsley
13. 750g potatoes, peeled, cut into 3mm-thick slices
14. 2 tbsp blithe 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 exceeding medium-high heat. fabricate taking place in the works 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 subsequent to the long-lasting oil and beef in 2 more batches.
2. go to the speck to the pan. Cook, stirring often, for 3-4 minutes or until golden and crisp. amass 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. bump be credited as soon as the stock, beer and tomato glue bonding agent to the pan. Bring to the boil, scraping the bottom of the pan in the vent of a wooden spoon so it doesn’t catch and burn. Simmer for 10-15 minutes until the liquid has shortened condensed by half. You’ll need approximately 500ml (2 cups). Pour into the slow cooker. Cover. Set the slow cooker in relation to High and cook for 3 hours.
4. Meanwhile, for the potato top, place the potato and half of the thyme in a large bowl. mix until capably combined. Season. (For a crispy and golden potato top, see note.)
5. disquiet the parsley into the slow cooker. Arrange the potato slices greater than the top, slightly overlapping. Cover and cook for a new 1 hour or until the potato is tender.
6. Meanwhile, heat the oil in a small frying pan exceeding medium heat. mount up the crumbs and remaining thyme. Season well. Cook the crumbs, stirring, for 3-4 minutes or until golden and crisp. Set aside.
7. do out of the stew, uncovered, for 10 minutes. Scatter exceeding the crispy crumbs and serve.

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