About this recipe: Tender, mouth-watering and rich beef stew with mushrooms, potatoes and onions in a rich sauce from stock and a dash of whisky. Serve in a deep bowl with lashings of crusty bread and butter to dunk in. I make this in the slow cooker, however this can easily be made in a heavy cast iron casserole dish and simmered on the hob or in the oven.
The beauty of Slow Cookers is that timing is not that critical. Cooked on the slow setting this stew would need a minimum of 6-7 hours but I tend to let it bubble away for 8-9 hours. Perfect for putting on in the morning and forgetting about it for most of the day.
If you cannot find dried herbs de Provence use dried thyme or dried mixed herbs.
If you do not have whisky to hand, dry sherry is also very nice.
How simple is this recipe and what a treat it is! I made this once a week through the long Scottish winters and every time I made it, I had a smile on my face. The smell whiffs through the house throughout the night while I type away working. I admit I've changed the original recipe but only a tad. I put in a wee bit more stock than suggested and if its too watery I will add some bistro to thicken it up but that's it! Made this for my mother and I'm 85% sure I saw a smile! Rare think indeed. - 03 Sep 2015
Lovely recipe, easy to make, tasted fantastic and the house smelt amazing. Hoping to make again for a dinner party. Also baked an Italian Herb Loaf to eat with it. Recommend trying this recipe! - 17 Feb 2013
I really liked this, made a delicious stew. I doubled the ingrediants so I'd have enough for the day after... but I ate it all any way in the space of several hours. I'd definitely suggest this! Next time I might add a few different kinds of vega along with it, maybe carrots or turnip. - 27 Sep 2015