It’s happened in the Roast Chicken household. Autumn. The 13.5 tog duvet, the heating, the thicker dressing gown, and the Return of The Stew. This is often my first stew of the year. Using up the last of summer’s peppers and an old tin of tomatoes – this is just what I needed to come home to, after being out all day in the cold.
I’m happy to say the prep was only as long as it took the onions to soften (about 10 minutes) – the slow cooker does the rest. I didn’t brown the meat as Jamie doesn’t (thanks Jamie) and I used nice good quality local beef which cooked down beeootifully. The buttered cabbage on the side was the icing on the cake, so to speak.
A real right place, right time recipe that I hope you will love!
Easy Slow Cooker Goulash
splash rapeseed oil
2 large onions, chopped
2 red peppers, deseeded and chopped
800g good quality diced beef
2 tablespoons flour
splash of red wine, if you have any open
1 tin chopped tomatoes
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon paprika
salt and pepper
1. Soften the onions in the oil for around 5 minutes on a medium heat then add the peppers for a further 5 minutes.
2. Turn up the heat and add the flour and the splash of wine, if using, to the pan.
3. Add all of the other ingredients, stir, then pour into the slow cooker.
4. Cook on low for 4-10 hours.
Since this is most definitely even better the second time round, reheated with fresh veggies, I’m entering it into the Cook Once Eat Twice challenge hosted by Corina at Searching for Spice. Unbeknownst to me it was also ‘Buy British’ day on October 1, when I bought the meat and veg for this goulash, and since it was all local, I’m linking up with Charlotte’s October Food Year Linkup over at Charlotte’s Lively Kitchen to celebrate. I’m also linking with the Slow Cooked Challenge hosted by Farmer’s Girl Kitchen and Baking Queen 74, as this gets better and better the longer it’s cooked.