- 500g stewing steak
- 3 tbsp veg oil
- 2 cloves of garlic
- 2 small onions
- 1 tsp paprika
- Pinch of ground turmeric
- Half a large swede
- 15 fl oz beef stock
- 2 tbsp light brown sugar
- 1 bay leaf
- 2 tbsp peanut butter
- 4 tbsp pearl barley
- 1tsp white wine vinegar
- Salt and pepper
This is a recipe I adapted from a slow cooker book, it’s based on a dish brought to the Philippines by the Spanish. The original recipe stated 700g beef, but to be more economical I add more veg, sometimes carrots and swede and pearl barley.
Chop the leek, onions and garlic and leave to one side.
Cut the beef into small cubes. Heat 2 tbsp of oil in a large frying pan. In batches cook the beef over a high heat, turning until well browned.
Now place the meat in the slow cooker and turn on low. Add more oil the pan and fry the onion and leek, adding the garlic after 5 mins. Cook on a low heat for a further 5 mins.
Now add the turmeric and the paprika to the pan with the onions.
Peel and cut the swede into small chunks – similar size to the cubes of beef.
Boil the kettle and make the beef stock.
Pour this stock over the onions, now pour the beef cubes into the pan with the swede. Cook on the stove for 3 to 4 mins on a medium heat. Add the bay and sprinkle the sugar. Season with salt and pepper.
Now transfer back into the slow cooker. Cook for approx. 4 hours.. The first hour on high and then on low for the remaining 3 hours.
After the 4 hours remove around 4 tbsp of the liquid beef stock into a bowl and add 2 tbsp of peanut butter, mix together and pour back into the slow cooker.
Add 4 tbsp of pearl barley and give it all a good stir. Pop the lid back on and cook for another 45 mins to 1 hour.
Just before serving add the white wine vinegar – stir and serve.
I serve with potatoes or a green veg.