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Slow Cooker Spiced Beef and Autumn Veg From The Four Seasons Cookbook

The Four Seasons Cookbook: Meltingly tender, slow-cooked beef with chunks of golden vegetables and warming spices make this an ideal dish to serve up when the nights are drawing in.

Chef’s tips:
Make this dish with cubes of any stewing beef or lamb shoulder if you prefer
Use soft pitted prunes instead of the apricots
To cook conventionally, cook everything in a large saucepan, with a tight-fitting lid, on the hob over a gentle heat for about 2½ hours, adding the pumpkin, apricots and honey after an hour of cooking.

Preparation time:

0
min(s)
Cooking time:

0
min(s)
Servings:

6

What you'll need

2 tsp ground ginger
Couscous and chopped fresh coriander or mint to serve (optional)
2 onions, peeled and sliced
2 tsp ground coriander
1 cinnamon stick
2 tbsp vegetable oil
500g (1lb 2oz) prepared pumpkin or squash, cut into 2cm (¾in) thick pieces
Salt and freshly ground black pepper
250g (9oz) dried ready-to-eat apricots
2 cloves garlic, peeled and crushed
1 litre (1¾ pints) beef stock, hot
1 tbsp clear honey
2 large carrots, peeled and sliced
900g (2lb) beef shin, cut into 2cm (¾in) thick pieces
2 tsp ground cumin

Products used

How to make

Heat the oil in a frying pan and fry the onions, carrots and garlic for 5 minutes until lightly browned. Use a slotted spoon to transfer the vegetables to a slow cooker pot. Put the lid on and switch the cooker on to the low setting.
Mix the ground spices together with salt and pepper and mix into the beef. Reheat the frying pan juices and cook the beef, stirring, for 4–5 minutes until browned all over.
Transfer the beef to the slow cooker, add the cinnamon stick and pour over the stock. Put the lid back on and cook on the low setting for 7 hours.
Stir in the pumpkin, cover and cook for a further 2 hours. Stir in the apricots and honey, cover and cook for a further hour until everything is tender.
To serve, ladle over steamed couscous and sprinkle with chopped coriander or mint.