Cider and beef are two ingredients not often cooked together, but taste fabulous. The lightness of the cider makes this a great meal for summer that is filling, easy and nutritious. We are huge fans of slow cooked meals, especially when you need a night off from cooking.
Ingredients 500g cubed steak or casserole beef
450ml apple cider
5 medium white mushrooms
4 slices of middle section bacon
2 tbsp flour
1 tbsp cornflour
2 tsp garlic or 2 cloves
2 bay leaves
2 tsp thyme
2 tbsp olive oil
Salt and pepper
Quarter the onions, cube the potatoes and slice the carrots and mushrooms.
Add the olive oil, beef and onions to a large frying pan on high heat.
Once the beef has browned and the onion layers have separated, sprinkle the flour evenly over both and stir around to soak up all the juices. Next, add the thyme and stir through.
Once no juices remain, add the garlic, bay leaves, carrot, potato and mushrooms. Mix around, then pour in the cider. Bring to a simmer for 5 minutes.
Pour mix into the slow cooker then slice bacon into 2cm squares and place into the same frying pan to brown and add flavour. Add this into the slow cooker once done along with the cornflour and stir through.
Set on high for 4 hours, or low for 8 hours overnight.
Remove the bay leaves and serve once done (or leave them in for decoration).
This meal is great eaten straight away, or freeze in portions and reheat when you are ready.