Another winter warmer is on the table this week Beef & Vegetable Stew Slow Cooker ! This Beef & Vegetable Stew Slow Cooker recipe is a super quick and easy dinner thats perfect for freezing and warming up those cold bones!
Ingredients: Serves 4-6
- 1kg Diced Beef
- 1 Tin Condensed Tomato Soup
- 500ml Beef Stock
- 2 x Tablespoons Worcestershire Sauce
- 4 x Tablespoons Corn Flour
- 1 1/2 Teaspoons Of Chopped Parsley
- 1 1/2 x Cup Mixed Peas & Corn
- 4 x Medium Potatoes Chunky Cut
- 4 x Medium Carrots Chunky Cut
- 2 x Red Capsicum Chunky Cut
- 2 x Medium Zucchini Chunky Cut
- 1 x Onion Sliced
- 1 x Slow Cooker Or Large Stove Pot
* Note - If you need to 'hide' your vegetables from your kids cut as a smaller dice or grate things such as zucchini instead.
Method:
1. Prepare your meat - In a pan brown your beef in 1 cm of water (I choose water instead of oil to keep moisture and as a healthier option over oil).
2. Prepare your liquid - In a bowl whisk together your condensed tomato soup, worcestershire sauce, beef stock, corn flour & parsley.
3. Prepare your vegetables - Peel (that require) & cut in a chunky cut your potatoes, carrots, zucchini & capsicum. Slice your onion into rings and then half and half again. Have 1 1/2 cups of mixed peas and corn ready.
4. In your slow cooker place your meat & vegetables together and mix to combine. Pour your liquid over the top and mix all together well.
5. Place on lid and cook in your slow cooker on high for 4-6 hours. If instead cooking on a stove top bring to the boil stirring and then reduce to a low simmer for at least 2 hours stirring occasionally. Serve by itself or with a side of toasted bread.
Tip – To freeze any excess allow to cool first and then place into sealed airtight containers.