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
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.
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).
When you're just about ready to serve prepare the cavolo nero.
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/