Slow Cooker Beef Pie Filling
Slow Cooker Beef Pie Filling

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, slow cooker beef pie filling. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Slow Cooker Beef Pie Filling is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Slow Cooker Beef Pie Filling is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook slow cooker beef pie filling using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Slow Cooker Beef Pie Filling:
  1. Get 250 grams cubed stewing beef
  2. Take 1 large onion
  3. Get 1 parsnip or root veg of your choice peeled (eg carrot, turnip)
  4. Make ready 2 clove garlic
  5. Get 400 grams tin of tomatoes (mashed to lumpy mush)
  6. Make ready 2 cubes of beef stock
  7. Take 1 half fill the empty tin of tomatoes with either red wine or water
  8. Take 2 bay leaves
  9. Take 1 big pinch of salt and pepper
  10. Prepare 1 few sprigs of fresh thyme off the stalk
Instructions to make Slow Cooker Beef Pie Filling:
  1. brown the beef off in a pan on a high heat. make sure to do half the beef at a time to not over crowd. add to the slow cooker pot
  2. roughly dice the onion and parsnip. thinly slice the garlic. add it all to the pot and the water/wine
  3. add the tomatoes and crumble the stock cubes into the pot. add the bay leaves, thyme and salt and pepper
  4. put the lid on and leave for 4 hours
  5. once the meat is tender and falls apart turn off the heat. using a holed spoon remove the meat. either transfer the juices to a pan and simmer until reduced. or as I like to do to make the juices richer sprinkle 2tbsp of beef gravy granules and mix in.
  6. layer a pie dish with pastry then the meat. pour the juices (now gravy) over the top and top with more pastry. baste the lid with milk, melted butter or beaten egg. poke a couple of holes in the top and bake until pastry is golden brown
  7. skip out the pastry and just enjoy as a rich hearty stew

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