8 hours
750g Scotty Brand potatoes (I used baby potatoes so kept them whole)2 kg beef brisket
2 tbsp olive oil
1 onion diced
5 garlic cloves, peeled and smashed
5 carrots, peeled and sliced.
3 celery stalks, sliced.
250ml red wine
750ml beef stock
50g flour
1 tsp dried rosemary
1 1/2 tsp dried thyme
Salt and pepper
Heat oil in a frying pan on a high heat.
Sprinkle the beef generously with salt and pepper, and then sear the beef in the hot pan until brown all over. Then remove and set aside.
Add the onion and garlic to the frying pan and cook until the onion has browned, then add the red wine and cook through on a medium heat until the wine has reduced by half.
Add the carrots and celery and mix well then transfer everything to the slow cooker along with the beef.
Mix together flour and the broth and pour this mixture into the slow cooker along with the dried rosemary and thyme and mix everything well.
Place the slow cooker lid on and slow cook on low for about 4 hours.
Ensure the potatoes are washed thoroughly, then add them to the slow cooker and cook for another 3-4 hours on a low heat.
Serve immediately and enjoy!
This recipe was created & photographed by Foodie Explorers.
