Bronco stew, you ask, what is that? Well, my husband’s named this bronco stew because it’s very loosely based on a Rick Stein recipe for Bullfighters Stew. The husband made it so he gets to name it, I think that’s fair enough.
By the time we get to the weekend I’m always more than ready to pop something into the slow cooker, my basic mantra being cook when you have the energy, eat when you’ve run out of energy. This recipe is also pretty typical for round here in that it includes large amounts of wine and tastes all the better if you drink some more when you eat it (yes, I do insist!). Its Sunday, lets all chill out a bit more. Cook this now, then put an old film on and put your feet up, and make sure you have a bottle of red in for later to eke the last bits of pleasure out of the weekend.
Half a pack of lean beef mince
1 red onion
Half a courgette
1 green pepper
Rosemary, thyme, half a vegetable stock cube, pepper, two cloves of garlic
A third of a bottle of red wine (use plonk not the nice stuff ok?!)
Chop all the vegetables, then fry the red onion with the mince and garlic. When this starts to brown add the potatoes, rosemary and thyme. Fry for one minute then add the wine and other ingredients, let it boil to remove the alcohol. Pop the whole thing into your slow cooker and cook on high for one and a half hours followed by slow for a further 90 mins. If you’re really planning on kicking back this would quite happily sit all day on a slow heat. We also added some chilli to ours, but that’s because the husband appears to have a mild chilli addiction.
We (well, ok, the husband) served this with pasta and a bit of cheese, because having a small child has taught us that actually, everything really does taste a bit better with grated cheese on it!
I’m linking this post up with Slow Cooker Sunday which also scores me another big fat tick on my autumn bucket list. If you like spending your weekends chilling, do head over there for more ideas for slow cooking.