Cook hamburger stew in a moderate cooker for truly delicate meat. Include button mushrooms or smoked paprika for additional flavor – it will be a moment family top choice
1 onion, cleaved
2 celery sticks, finely cleaved
2 tbsp rapeseed oil
3 carrots, split and cut into lumps
2 sound leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 meat stock blocks or stock pots
900g meat for braising, for example, skirt, purchase an entire piece and cut it yourself for greater lumps or purchase prepared diced
2 tsp cornflour (discretionary)
½ little pack parsley, hacked
rich squash, to serve (discretionary)
Fry the onion and celery in 1 tbsp oil over a low warmth until they begin to relax – around 5 mins. Include the carrots, narrows and thyme, fry for 2 mins, mix in the purée and Worcestershire sauce, include 600ml bubbling water, mix and tip everything into a moderate cooker. Disintegrate over the stock solid shapes or include the stock pots and mix, at that point season with pepper (don’t include salt as the stock might be pungent).
Wipe out the skillet and fry the hamburger in the rest of the oil in groups until it is very much carmelized, at that point tip each bunch into the moderate cooker.
On the off chance that you need to thicken the sauce, blend the cornflour in with a sprinkle of cold water to make a glue, at that point mix in 2 tbsp of the fluid from the moderate cooker. Tip once again into the moderate cooker, mix and cook for a further 30 mins on high. Mix in the parsley and season again to taste. Present with pound, in the event that you like. Leave to cool before freezing.