Hearty Beef Stew

Using your slow cooker is a great way to get another couple of meals out of the leftover ingredients in the pantry and fridge, preventing waste and saving money. Add chickpeas, lentils, grains, frozen veggies and cheaper cuts of meat to make a hearty, nutritious meal that will feed many mouths (or you can freeze in portions and use later).

Here is my favourite slow cooker recipe…

Ingredients (serves 5-6)

500g beef chuck steak, cut into cubes

1 can four bean mix or whatever legume you have.

1/4 cup all-purpose flour

1 tbsp crushed garlic

1 bay leaf (optional)

1 good handful fresh thyme or 1 tbsp dried thyme

1 tsp smoked paprika

2 tbsp Worcestershire sauce

1 onion, chopped

1 1/2 cups beef stock

1 can chopped tomatoes

2 potatoes, diced

1 kumara diced

4 carrots, cut into large chunks

2 parsnips, cut into large chunks

2 zucchini diced

1 stalk celery, chopped

Pepper to taste


Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Add the rest of the ingredients (you really can add whatever vegetables you like).

Cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours. You can also do this in the oven in a large oven proof dish for 2-3 hours on 150 degrees until the meat is soft.

Serve with a dollop of natural yoghurt or sour cream.


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