Recipe

Mouth-wateringly tender beef joint, stewed in a rich beef stock with fresh lemon, red wine and Chantenay carrots.

Serves: 4 people | Prep time: 5 minutes | Cooking time: 10 hours

French | Dairy Free

Ingredients

• 1.4kg Severn Vale British Beef Roasting Joint
• 2 x onions - peeled and thickly sliced
• 2 x stalks celery - chopped
• 250g Chantenay Carrots
• 1 x bottle Baron St Jean red wine
• 1 x fresh lemon cut in half
• 1 x Quixo beef stock cube

Method

1. Put all the ingredients into the slow cooker, crumbling the stock cube into the red wine.
2. Cook as instructions on the slow cooker.
3. Approx 5/7 hours on high or 8/10hours on low.
4. If you prefer the sauce thicker - use some Quixo gravy granules to thicken the sauce in a saucepan.