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Beef and vegetable stew

This is a super easy slow cooker option for those days you need to set and forget.

Ingredients

  • 500 grams beef diced to 1cm pieces I use chuck steak
  • 3 potatoes cut into eighths
  • 2 large carrots halved lengthwise and sliced
  • 1 large brown onion diced
  • 4 cloves of garlic
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1 tbs tomato paste
  • 500 mL beef stock
  • 3 tbs 'safe' flour- spelt, gluten free flour, cornstarch, kuzu
  • 4 tbs olive oil

Instructions

  1. Warm 2 tbs olive oil in oven-safe casserole dish over medium high heat

  2. Add the beef in batches and brown

  3. Remove beef from dish and add remaining olive oil

  4. Reduce heat slightly and add onions, cooking until soft- about 8 minutes

  5. Add the garlic, stir for 2 minutes

  6. Add the paprika, tomato paste and bay leaves and stir through

  7. Add the beef stock, carrot and potatoes and bring to a simmer

  8. Season with salt and pepper to taste

  9. Mix the flour with an equal amount of cold water to form a smooth paste.  Add to the pot and stir through.

  10. Transfer pot to the oven and cook cover for 2hrs then remove the lid and cook for a further 30 minutes if the liquid needs to reduce.

  11. Remove from oven and allow to cool before serving with veges & your choice of mini dampers, mashed potato, rice, pasta etc