Slow Cooker Beef and Vegetable Stew
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As the chill of winter approaches, there’s nothing better than a warm and hearty stew recipe that can fill your belly while also making sure you get your daily recommended intake of nutrients. This simple Slow Cooker Beef and Vegetable Stew is one of our favourite recipes here at the SDC because not only is it packed with flavour, but it can be kept in the freezer for up to three months too! You don't have to worry about leftovers going to waste or what to eat for a few nights as you can heat this up and serve it in a flash.
Here are the ingredients you need:
1. Two tbsp of vegetable oil
2. A kilo of gravy beef, trimmed, cut into 3cm pieces
3. One large brown onion, coarsely chopped
4. Two tbsp of plain flour
5. A cup of beef stock
6. A 400g can of diced tomatoes
7. 600g of potatoes, peeled, cut into 3cm pieces
8. Two carrots, peeled, halved, thickly sliced
9. A large swede, peeled, cut into 1.5cm chunks
10. 200g of green beans, cut into 3cm pieces
Start by heating a splash of oil in a large frying pan over medium-high heat. You can also opt to use the browning function on a slow cooker. Then, add about one-third of the beef and cook for 3 minutes or until browned. Repeat the steps with the remaining beef before transferring it to a slow cooker (if you're cooking it on a frying pan).
Heat some more oil in the pan over medium heat before adding the onion. Cook it for 4 minutes, or until lightly browned. After that, add the flour and cook for a further minute.
Gradually add the beef stock until well combined. Add the tomato and stir, before bringing the mixture to a simmer. If you're using a frying pan, pour the contents into the slow cooker. Add the potato, carrot, and swede to the slow cooker too and cover. Cook on low for 7 hours. Add the beans to the slow cooker and cook for another hour. Season with some salt and pepper and serve. Bon appetit!
Source: Taste
Here are the ingredients you need:
1. Two tbsp of vegetable oil
2. A kilo of gravy beef, trimmed, cut into 3cm pieces
3. One large brown onion, coarsely chopped
4. Two tbsp of plain flour
5. A cup of beef stock
6. A 400g can of diced tomatoes
7. 600g of potatoes, peeled, cut into 3cm pieces
8. Two carrots, peeled, halved, thickly sliced
9. A large swede, peeled, cut into 1.5cm chunks
10. 200g of green beans, cut into 3cm pieces
Start by heating a splash of oil in a large frying pan over medium-high heat. You can also opt to use the browning function on a slow cooker. Then, add about one-third of the beef and cook for 3 minutes or until browned. Repeat the steps with the remaining beef before transferring it to a slow cooker (if you're cooking it on a frying pan).
Heat some more oil in the pan over medium heat before adding the onion. Cook it for 4 minutes, or until lightly browned. After that, add the flour and cook for a further minute.
Gradually add the beef stock until well combined. Add the tomato and stir, before bringing the mixture to a simmer. If you're using a frying pan, pour the contents into the slow cooker. Add the potato, carrot, and swede to the slow cooker too and cover. Cook on low for 7 hours. Add the beans to the slow cooker and cook for another hour. Season with some salt and pepper and serve. Bon appetit!
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