Slow Cooker Beef Stew
Serves 8 (Use and Freeze)
Estimated nutrients for the slow cooker beef stew
Calories: 450 kcal; ; Protein: 34 g; Fat: 25 g; Carbohydrates: 21 g; Fibre: 4–5 g
2 tbs olive oil
1 kg beef, cut into 1-inch cubes
500g baby potatoes, halved (or any potatoes)
4 carrots (or a mix of carrots and parsnips) cut diagonally into 1/2-inch-thick slices
1 onion, diced
3 cloves garlic, minced
700ml beef stock or beef bone broth (I use Carols Stock Market)
2 tbs tomato puree
1 tbs Worcestershire sauce
1 handful red lentils well rinsed
1 tsp dried thyme
1 tsp dried rosemary
1 tsp smoked paprika
2 bay leaves
2 tbs flour or cornflour
Brown beef for a few minutes in oil. Sometimes I bypass this step and throw it all in without browning the beef. Never noticed a difference.
Place beef, potatoes, carrots, onion and garlic into slow cooker. Stir in beef stock, tomato paste, worcestershire, thyme, rosemary, paprika, lentils and bay leaves until well combined; season with pepper (I add salt at the end if needed).
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
30 minutes before the end of cooking time, whisk together flour and 1/2 cup stew juice. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
**sometimes I bypass this step if the stew consistency suits me – the lentils will melt down and often it is thick enough, or you could stir in some Bisto granules.
Serve immediately, with broccoli and cauliflower or veg of your choice.
