*Recipe by Katherine from the Small Steps Team
An absolute classic. This makes a great hearty winter meal served up with mashed potatoes, creamy polenta or a grain like barley with some fresh steamed greens. It also makes a great filling for pot pies. This recipe makes a large amount, so freeze some for another meal.
Slow Cooker Beef Stew
- 1kg stewing beef (eg chuck, gravy beef), cut into 3cm chunks
- 2 medium leeks, sliced (or diced brown onion)
- 2 stalks of celery, diced
- 2 zucchinis, cut into chunks
- 3 large carrots, cut into chunks
- 3 heaped tbsp (approx. 90g) tomato paste
- 3 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 ½ cups broth (beef, chicken, vegetable) or water
- 2 bay leaves
- salt & pepper
- Add all ingredients to slow cooker and cook on low for 8-10 hours, or until beef is tender and falling apart.
- Serve with your favourite side dish and some fresh greens.
1. If your stew is too watery (depending on the vegetables you have used), there are two options to thicken it:
a. Mix 2 tsp cornflour to a paste with 1 tbsp water, stir through your stew, then cook on high for 20 minutes.
b. Rinse ½ cup dried red lentils, then cook, drain, mash and stir through your stew – a great way to add more fibre.
2. Slow cookers vary greatly in cooking temperature. You may find you need to cook longer than 8 hours (or at a higher temperature) to ensure you meat becomes tender.
3. Feel free to change the vegetables you add according to what you have. You can also add softer greens, such as beans, broccolini, frozen peas, etc for the last 20-30 minutes of cooking. Or stir through baby spinach just before serving.
4. For added depth of flavour, brown the meat and leeks/onions in a pan with some olive oil before adding to the slow cooker.