Slow Cooker Beef Stew
Prep Time10 mins
Cook Time8 hrs 30 mins
Servings: 8 servings
- 900 g diced beef (stewing beef)
- 600 g quartered rooster potatoes
- 400 g chopped carrots
- 1 finely chopped onion
- 3 cloves grated garlic
- 750 mls beef stock
- 30 g tomato puree
- 1 tablespoon Worcestershire sauce
- 30 g plain flour
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 2-3 sprigs rosemary (can also use dried)
- Salt & pepper (to taste)
- 1kcal spray
Heat a frying pan on a medium heat and spray well with 1 kcal spray.
Season the beef with salt and pepper before adding it to the pan.
Cook for about 2-3 minutes until evenly browned to sear the beef. Alternatively, skip this step and add the beef straight in to the slow cooker raw.
Next, add the potatoes, carrots, onion and garlic on top.
Pour in the beef stock, Worcestershire sauce and tomato puree.
Season with paprika, thyme, rosemary and pepper.
Stir well to combine everything, cover and cook on a low heat for 8 hours or on a high heat for 4 hours.
Remove one cup of stock from the stew and whisk in the flour to form a smooth paste.
Add the paste back in to the stew, stir well and cook on high heat for an additional 30 minutes until it starts to thicken.
Taste and season as required before serving.
Calories: 283kcal | Carbohydrates: 24g | Protein: 40g | Fat: 3g