The Ultimate Slow Cooker Beef Stew

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Have you been making your stews in a regular pot so far and they’ve turned out OK most of the time? So have ours! But boy, we’ve been missing out. Because this week (yes, only this week - we’re slow to the party!) we have discovered a slow cooker.

And oh my gosh, does this make a difference to a stew! A thick and creamy sauce, tender beef and mouthwatering chunky vegetables. Pure perfection.

Needless to say, it was gone in one sitting and the plates were so clean that we almost didn’t need to wash them!

If you want to give this fantastic stew a try too, here’s the recipe:

Preparation time: 10 min for prep, 8 hours for cooking (low temperature)

Ingredients for 6 portions:

  • 600 g of beef chunks, cut into cubes

  • 6 medium carrots

  • 6 medium sized potatoes

  • 1 medium onion

  • 330 ml of potato puree

  • 4 cloves of garlic

  • 4 cups of water

  • 1 teaspoon of rosemary

  • 1 teaspoon of thyme

  • 1 teaspoon of marjoram

  • 3 bay leaves

  • 1 teaspoon of oregano

  • Salt and pepper to taste

  • 1/3 cup of flour

  • 1 cup of frozen peas

  • Cooking oil (we used almond oil)

  • Fresh parsley to garnish

How to make it:

Dice the onions and cut the carrots and potatoes to medium-sized pieces. Layer all of them in the slow cooker and cover them with a tomato puree.

In the meantime, heat up oil in a pan, add beef and sear on each side for 1-2 minutes. Transfer the beef into the slow cooker.

Add water, herbs, salt and pepper and stir well. Cook on low temperature for 8 hours, or until beef and vegetables are tender.

An hour before the end of cooking remove from the cooker 1 cup of liquid and mix it with the flour. Stir well until you get a smooth texture and then pour the mix back into the pot, add peas and mix well.

Cook for another hour and then serve with chopped fresh parsley on top.

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