Mouth-wateringly tender beef joint, stewed in a rich beef stock with fresh lemon, red wine and Chantenay carrots.

  • Serves: 4 people
  • Prep time: 5 minutes
  • Cooking time: 600 minutes
    • French
    • Dairy Free

    St Jean Beef

    Recipe Information

    Ingredients
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    1.4kg Severn Vale British Beef Roasting Joint

    2 x onions - peeled and thickly sliced

    2 x stalks celery - chopped

    250g Chantenay Carrots

    1 x bottle Baron St Jean red wine

    1 x fresh lemon cut in half

    1 x Quixo beef stock cube

    Method

    Put all the ingredients into the slow cooker, crumbling the stock cube into the red wine.

    Cook as instructions on the slow cooker.

    Approx 5/7 hours on high or 8/10hours on low.

    If you prefer the sauce thicker - use some Quixo gravy granules to thicken the sauce in a saucepan.

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