Recipe: Amazing Slow Cooker Beef Stew
What if I told you, lunch could be a hearty beef soup? Not only is this soup packed with lean protein, loads of veggies and stacks of flavour, it is so damn quick and easy to make. Yay for slow cookers! Making a big batch like this means your sorted with the week’s lunches! (or dinner).
- 500g chuck steak
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1 medium brown onion, chopped
- 2 medium carrots, chopped
- 2 small sweet potatoes, peeled and chopped
- 2 tablespoons tomato paste
- 1 tablespoon lower-sodium soy sauce
- 2 1/2 cups low sodium beef stock
- 2 bay leaves
- 1 cup peas
- 2 tablespoons wholemeal flour
- 1 tablespoon extra virgin olive oil
Sprinkle meat with salt and toss till well combined. Using a fork, prick the meat in multiple places to tenderize. Cover and refrigerate for at least an hour, but ideally refrigerate overnight.
Toss the meat with flour. Heat a saucepan over medium-high heat. Add oil and then sear meat until browned on the outside.
While meat is browning, mix together tomato paste, soy sauce and beef stock (use more if you like it more soupy than stewy) and place in slow cooker.
Transfer meat (browned or not) to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper.
Cook on low for 6 to 7 hours or high for 3 to 4 until meat is falling apart and tender.
If using peas, microwave for ~1 minute and then fold them into stew.
Remove bay leaves. Season to taste with salt and pepper and enjoy!