Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
· 1 onion
· 2 celery sticks
· 2 tablespoons rapeseed oil
· 3 carrots
· 2 bay leaves
· ½ pack thyme
· 2 tablespoons tomato purée
· 2 beef stock cubes
· 900 g beef
· 2 teaspoons corn flour
· ½ bunch parsley
Fry the onion and celery in one tablespoon oil over a low heat until they start to soften. Add the carrots, bay and thyme, fry for two minutes, stir in the puree, add boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes, then season with pepper. Fry the beef until it is browned, then tip into the slow cooker. Cook on low for 8-10 hours. If you want to thicken the gravy, mix the corn flour with a splash of cold water to make a paste, and then stir two tablespoons into the cooker. Cook for a further 30 minutes. Stir in the parsley and season. Serve with buttery mash, if you like.
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