This post was written as GoodEggFoodie.com. Please excuse any wonky formatting. Visit the homepage SHE-EATS.com for the latest, shiny new content.

I am so glad that summer is over. Yep, I said it, I hate summer. But autumn, autumn is different. It’s all snugly and crisp and comforting. So when the air had a particular nip in it last week, I dug out the slow cooker.

This stew is a meat lovers dream. It uses two different meats: oxtail which is beef and pork cheek. Hence the name see! Oxtail isn’t as cheap as it once was, but it is still good value I think. Pork cheek is cheap as chips though. I think I had five in this stew for less than three quid and they yield a lot of meat.

Top to tail stewBoth break down beautifully during a long, slow cook and there really is no need for a knife with this stew. Just a spoon and some chunky bread for all that lovely gravy!

Top to tail stew

Serves 4/5

What you need

What you do

Serve with something to soak up the goodness: mash, crusty bread or both!

Share the love...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
Buffer this page
Buffer
Print this page
Print

Like this:

Like Loading...
%d bloggers like this: