Slow Cooker Beef Stew and Yorkshire Pancake

Directions

1. 1

   Bring a pan to the hob and place on a high heat. Once hot, spray with low calorie cooking oil and brown off the lean diced beef for a couple of minutes.

2. 2

   Transfer directly to the slow cooker pan.

3. 3

   Next, add the sliced onion, chopped potatoes, carrots & swede.

4. 4

   Pour in the red wine, beef stock and Hendersons Relish. Season well with salt, pepper, garlic, rosemary and thyme.

5. 5

   Mix well, top with fresh rosemary and cover with the slow cooker lid.

6. 6

   Cook on the LOW setting for around 8-10 hours. You can cook on high for 4-6 hours if you’d prefer.

7. 7

   Once the vegetables are soft and the meat tender, remove the slow cooker lid and stir in the cornflour slurry (mixed with 2 x Tbsp of water). Cover and cook until the sauce has thickened.

8. 8

   Prepare the Yorkshire pancake mix by whisking the egg, flour and milk together in a Pyrex jug. Season with salt and pepper to taste.

9. 9

   Once the stew is ready to serve, pour the mix into a hot pan and once firm and golden, flip to toast the other side.

10. 10

    Serve the stew over the Yorkshire pancake with a dash of Hendersons relish. Enjoy!