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Beef and root vegetable slow cooker stew

14th March 2018 By Catherine

There’s nothing more comforting than a slow cooked stew.  Get it all ready, turn on the slow cooker, go out for a long walk in the cold and then come home to a house full of delicious smells and a gorgeous, hot and healthy meal ready and waiting.  Yum!

Ingredients:

1 teaspoon flour (I use Gluten Free)

400g organic or grass fed diced beef (you’re going to slow cook it, so it doesn’t need to be an expensive cut)

1 tablespoon olive oil

1 leeks – washed and sliced

1 stick celery – chopped

2 medium red onions – diced

3 garlic cloves – crushed or chopped

4 small or 2 large carrots – roughly chopped

1 parsnip or ½ butter nut squash – peeled and chopped roughly

1 Tin kidney beans (400g) – drained and rinsed

1 Tin tomatoes (400g)

2 tins chicken or beef stock (use the kidney bin tin – or roughly 600ml of stock.  Preferably fresh stock, or use a stock cube)

1 tbspn fresh chopped rosemary (or 1 teaspoo dried)

1 Pinch all spice

1 cup red wine

Salt and pepper

 

Put the flour on the beef and mix well.  Heat the olive oil in a large frying pan and gently fry the beef until brown.  Place the beef in a slow cooker.  Then add the leeks, celery, onions and garlic into the beef juices and stir, gently fry until soft (about 4 minutes).  Add to slow cooker. You don’t have to fry the beef and veg first, you can just put in the slow cooker, but it gives a better flavour.

 

Put everything else into the slow cooker as well, and stir well. Put on the lid, and allow to bubble away on a low setting for around 5 to 6 hours, or on a higher setting for faster cooking for 2 to 3 hours.  Check the beef is nice and tender – it should just fall apart and not be at all chewy.  The lower and slower you cook it the better.

 

Serve with creamy mashed potato and some steamed broccoli on top.

 

 

 

 

 

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Filed Under: Dinner, Recipes & Meal Ideas Tagged With: beef root vegetable stew, beef stew, slow cooker beef stew

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