Slow Cooker Beef Stew with Mash & Peas

INGREDIENTS

• 2 tbsp olive oil
• 600g Irish beef, diced
• 1 onion, sliced
• 2 large carrots, peeled and diced
• 3 garlic cloves, sliced
• 2 thyme sprigs
• 2 tbsp corn flour
• 200ml red wine
• 750ml beef stock

To serve:

• Handful of flat-leaf parsley, plus extra to garnish
• Mash potato, to serve
• Peas, to serve
• Sea salt and freshly ground black pepper

METHOD

1. Combine all ingredients in a labeled freezer bag.
2. Seal tightly, removing excess air, and freeze flat.
3. Thaw the bag overnight in the refrigerator.
4. Empty contents into the slow cooker. Season with salt and pepper.
5. Cook on low for 8 hours or high for 4 hours, depending on your slow cooker setting.
6. Stir in the chopped fresh parsley and then serve with mashed potatoes & peas. Enjoy!