Homemade Method

Beef and Vegetable Stew

Blog post

Prep time: 25 minutes

Cook time: 5 hours 30 minutes

Serves: 4

There is not many things better than walking through the door to a healthy nutritious meal that not only smells absolutely amazing but is ready to eat.

Cooking with a slow cooker is something that has been done for many years but did you know it is not just its convenience that is great but also has some surprising health benefits? Using a slow cooker to cook meat over a slow heat, gently cooks the meat without generating damaging compounds and as an added bonus turns tough cuts in to melt in your mouth tender meat.

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Beef and Vegetable Stew

  • Prep time: 25 minutes
  • Cook time: 5 hours 30 minutes
  • Serves: 4

Ingredients

  • 2 tbsp olive oil
  • 1 1/2 lbs diced beef chuck
  • 2 tbsp flour
  • 1 leek
  • 1/2 cup beef stock
  • 8 oz tomato puree
  • 1 tbsp worcestershire sauce
  • 1 tsp dried basil
  • 3 carrots
  • 2 celery stalks
  • 1 cup frozen peas, thawed
  • salt and pepper to taste

Instructions

  • 1)

    Ensure the beef is not too wet. Using a paper towel blotch the meat to dry, making sure there is not excess meat juices. Add the diced beef to a large zip lock bag or clean plastic bag. Add the flour and shake until meat is evenly covered with a thin coating of the flour.

  • 2)

    Heat the oil in a skillet over medium-high heat. Add the meat and cook uncovered, turning, until well browned, 6 to 8 minutes. You may need to do this in batches depending on the size of the skillet you are using.

  • 3)

    Transfer the browned meat to a slow cooker. Prep your vegetables by slicing the leek (white part only), and chopping both the carrots and celery. Add the vegetables along with all the other ingredients except the peas. Mix the ingredients over a couple of times with a wooden spoon so the ingredients are combined.

  • 4)

    Cover with lid and cook on high for 4 hours or low for 8 hours.

  • 5)

    Soon before serving add the thawed peas and stir in. Allow to simmer with lid off for 15 – 20 minutes. Season with salt and pepper and serve.

Notes

If you’re feeling a little more adventurous in the kitchen throw in a couple of tablespoons of chopped fresh herbs. Add them at the beginning of cooking time if you have them on hand, fresh parsley and rosemary would go beautifully with this stew.

 

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