Slow Cooker Beef & Pancetta Stew with Cavolo Nero
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Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This slow cooker beef and pancetta stew with cavolo nero, was a low fuss meal I put together for my sister and her husband, shortly after my new niece arrived!
Ingredients
  • Olive Oil
  • 1kg diced stewing beef (I used chuck)
  • Seasoning
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 4 stick of celery, diced
  • 100g of pancetta, cubed (I bought mine already cubed)
  • 4 whole garlic cloves, peeled
  • 3 fresh bay leaves (remember to tear slightly before adding to dish to release some flavour)
  • Handful of fresh rosemary sprigs
  • 4 tomatoes, de-seeded and diced
  • 300mls hot beef stock
  • 1 bunch of cavolo nero
  • Extra-virgin olive oil and an extra garlic clove, minced
Instructions
  1. Heat the oil in a large pan, and brown the meat in batches until it takes on some colour. Remove and place in the slow cooker.
  2. Sauté the onion, carrots, celery & pancetta in the same pan (don't wash out) until they soften slightly. Then add the whole garlic, bay leaves, rosemary & tomatoes. Cook out for a few mins.
  3. Pour the veg into the slow cooker and add the hot stock. Give it a good stir and cook on medium for 6 hours (or low for longer, high for less time).
  4. When you're just about ready to serve prepare the cavolo nero.
  5. Blanch the cavolo nero for 5 minutes, then toss through 2 tablespoons of some olive oil and 2 cloves of minced garlic. Stir through the stew and serve up in bowls.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/slow-cooker-beef-pancetta-stew-with-cavolo-nero/