Winter is on its way. →[More:]Today I'm using my slow cooker for the first time since last winter.

Peppered beef stew

1lb cheap stewing beef, cut into 2" pieces.
1 large onion, sliced
2 cloves garlic, crushed
1 or 2 tsps dried flaked chillies (depending on how hot you like it) OR 1 fresh red chilli, chopped and de-seeded
½ pint beef stock or bouillon
1lb carrots, cut up (I use those little stubby sweet chanteray ones, but any will do except 'baby' carrots, which taste of nothing)
Mixed, dried herbs.
Cornflour (cornstarch) to thicken, or (cheat) a little powdered mashed potato

In a wok, using a little oil, brown the cubed beef.
Put it in the slow cooker.
Add a little touch more oil to the wok, then add the onion, garlic and chilli and stir around just a little, so they mop up any beefy goodness that's been left behind. Don't let them 'fry' or overcook.
Add this oniony mixture to the meat in the slow cooker, then the carrots, then a shake of dried herbs (it's ok to use dried herbs in a slow cooker, but you can use fresh if you like), salt & pepper to taste, then add the stock or bouillon.
Leave it to cook on a low setting for 4-6 hours.
Take a tablespoon of cornstarch, mix with cold water to make a runny paste, then stir it into the stew. Cook a further hour or so. Alternatively, use a little powdered mashed potato, just a small amount, enough to thicken the stew.

Serve with mashed potatoes, and any winter vegetables of your choice.

(You can also make this stew on the stovetop or in a casserole in the oven, it will take much less time - 2 hours or so - but if you're using a cheap cut of meat, the slow cooker is best as it tenderises the meat beautifully.)