Apart from the fact that I felt the stew was too liquid when it was done, I think it turned out very nice. When it had cooled in the fridge for a few hours the liquid had set a bit more, so it wasn’t as liquid as it was when I first took it off the heat. The flavour was definitely good (though more beefy than winey since I added more stock than wine) but the carrots were a bit too mushy. So I would recommend either adding them halfway through the cooking process or putting them in aluminium foil and laying them on top of the meat, mushrooms and liquid.
As I also said in the how-to post, I not only adapted this recipe from a regular one to a slow cooker one – I also had to adapt the ingredients slightly. My local supermarket doesn’t stock venison, so instead I got what we in Sweden call rostas, which is the inner muscle of the beef rump (basically the inner bit of the roast beef bit), and then I added mushrooms as well. I also didn’t use any coriander or chili powder, and bought tinned tomatoes with garlic rather than plain tinned tomatoes. Either way it turned out really good and served with mashed potatoes it’s great comfort food.
Ingredients (6 portions)
1 kg beef (or venison if you have it at hand)
2 large carrots (ca 200-250g)
1 red chili
1 yellow onion
390g tinned tomatoes (with garlic if you wish)
2-300 ml beef stock (I used about 400 ml which felt like way too much)
250 ml red wine
1 tsp cumin
1 tsp thyme
1 cinnamon stick
3 tsp vegetable oil
40g dark chocolate (70%)
water + cornstarch
Chop up your onion and fry until golden in 1 tsp oil. Pour in 2 tsp oil into the slow cooker and add the onion.
Cut your beef into big-ish chunks and add to the slow cooker. If you wish you can sear them before putting them in the slow cooker but this time I didn’t have the energy to and I can’t say I noticed too much of a difference.
Cut up your carrots and mushrooms into similar sized pieces and add to the slow cooker. Alternatively; add the mushrooms to the slow cooker and keep the carrots aside until halfway through, or wrap the carrots in foil and set aside.
Chop up your chili and add to the slow cooker.
Add tomatoes, red wine, beef stock, cumin, thyme, and the cinnamon stick to the slow cooker. (If you have wrapped the carrots in foil, place them on top now.)
Cook on low for 6-8 hours.
If the stew is too liquid, add cornstarch to water until there are no more lumps then add to the stew and cook on high for 30 minutes.
Add chocolate and stir so it mixes in.
Serve with mashed potatoes, or boiled potatoes, or maybe even add potatoes to the stew? BBC also say that it’s really good as pie filling, but then you’ll want to make sure it’s not too liquid.
I know I often say so, but I’m definitely making this again. I might play around with it some more, but I’m pleasantly surprised with how this turned out, seeing as it was the first time I tried my hand at making a non-slow cooker recipe in the slow cooker!