Beef Brisket Slow Cooker Stew

This is one of those vague “feel it in your heart” type recipes. Just dump it all in, go to work and come back to magic!

• Beef brisket (whatever size will fit in your slow cooker/be appropriate portions)

• Baby new potatoes, quartered

• Carrots, cut into chunks

• 1/2 tsp coarse sea salt

• 2-3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp coarse ground black pepper

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 beef stock cube

• 500ml hot water

• 1/4 cup ketchup

• 1/4 cup dark brown sugar

• 1 tablespoon tomato paste

• 1/2 cup red wine

– Put everything in your slow cooker. Cook for 6-8 hours on low.

– Add dumplings (see parmesan dumplings previous recipe) 2 hours before serving.

– Shred the beef before serving. It may be easiest for you to lift it out, shred it and put it back in for serving.

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Filed under Easy, Mains, Slow Cooker

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