Estofado de ternera con cebolla a fuego lento

Ingredientes

• 1 pound / 450 grams stewing beef (chuck, flank, brisket)
• 2 to 3 cups medium onions (coarsely chopped)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato puree / tomato paste
• 2 tablespoons flour (plus extra for thickening if necessary)
• 1 beef stock pot
• 1 cup / 240 ml boiling water
• 2 tablespoons sunflower or other vegetable oil (for browning the meat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparación

1. 1

   Cut the beef into bite-sized pieces and coat it with flour which has been seasoned with salt and black pepper.

2. 2

   Heat the oil in a frying pan and when it is hot, fry the pieces of beef until they have browned on all sides. Use a pair of tongs to help you turn the meat.

3. 3

   Tip the sliced onions into the liner of your slow cooker and arrange the browned beef on top.

4. 4

   Add a tablespoon of flour to the juices left in the pan after browning the meat and stir well to pick up any bits sticking to the bottom of the pan. Remove the pan from the heat while you do this. If you have any flour left over from coating the meat you can use this.

5. 5

   Dissolve the stockpot in one cup of water and add the Worcestershire sauce and tomato paste. Pour the stock into the flour in the pan and stir over low heat until there are no lumps.

6. 6

   Pour the stock over the beef and onions in the crockpot.

7. 7

   Cover the crockpot with a lid and leave the steak to braise for 6 to 7 hours on low or 4 to 5 hours on high.

8. 8

   Taste for seasoning and add extra salt and pepper if necessary.

9. 9

   Serve with creamy mashed potatoes and your choice of vegetables.