Garlic beef stew

Method

1. In the slow cooker: Put the beef, garlic, onion, carrots, white pepper, and soy sauce into the slow cooker. Add 150ml of water. Put the cooker on high for 5 hours. Once you’ve reached the 5 hour mark, stir in the broccoli before covering for a further 20-30 minutes.

2. To thicken the stew make a slurry with the corn flour and remaining water, stir into the piping hot stew until it thickens. Turn off the slow cooker and serve with mash or rice.

3. In the pressure cooker: Put the beef, garlic, onion, carrots, white pepper, and soy sauce into the slow cooker. Add 150ml of water. Seal the pressure cooker and cook for 30 minutes. Release the pressure, stir in the broccoli and replace the lid.

4. Cook for a further 3-5 minutes under pressure before releasing and adding the slurry made with the corn flour and remaining water, stir into the piping hot stew until it thickens. Serve with mash or rice.

5. Recipe Note: You may prefer to brown off the meat with the onions and garlic before cooking to add an extra layer of flavour but it’s not obligatory.