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Easy & Delicious Slow Cooker Beef Stew

As winter fast approaches, I am sharing one of my favourite comfort meals, the perfect beef and vegetable stew served with rice! I adore a good home cooked meal more than anything, and definitely much more than eating out, but sometimes it can be hard juggling a full-time city job with good nutritious home-cooked dinners.

It’s easy to crawl through the door in the evening after a stressful day and feel the urge to grab a quick and rather not-so-nutritious meal out of laziness! In comes the slow cooker, aka my little lifesaver, I mostly bring this gem out in the winter simply because I find that a lot of the meals I enjoy making in the cooker tend to be hearty and a little heavier, perfect for those cold autumn and winter nights.

This meal is perfect for those like myself who crave a good dinner without the fuss. Simply prepare, pop on high or low and get on with your day! Plus, there’s a lot less washing with the one-pot wonderfulness!


Ingredients

Diced beef (stewing beef)
Baby Potatoes
Baby Corn
Button Mushrooms
Carrot
Matteson’s Sausage
2 Tbsp Ketchup
2 Tbsp Corn Flour
1 Tbsp Tamari / Soy Sauce
2 Beef Stock Cubes
Generous sprinkle mixed herbs and garlic powder (1 tsp each)


Step 1

If you’re cooking on the high setting (4-5 hours) then be sure to start by preheating your slow cooker for around 20 minutes! If you’re cooking on low (7-8 hours), then there won’t be any need to pre-heat.

Start by washing all of your vegetables! I then peel the carrots and dice them into either slices or chunks. If the baby potatoes are baby enough (small enough!) then I will just wash and use them as they are, but in if they’re slightly larger then I tend to cut them in half!

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Step 2

Dissolve two beef stock cubes in a pint of boiling water, then add the ketchup, herbs, tamari and garlic powder and give it a good old mix! (Make sure you use a large jug if you can!) Lastly, mix the cornflour (to thicken the mixture and give the stew that stewy texture!)Leave your concoction aside whilst you move onto step 3.


Step 3

Pop the chopped vegetables and diced beef in the slow cooker – leave the sausage, for now, I don’t tend to put this in until the last 20 minutes. Pour your stock mixture over the veg and beef and mix it through.


Step 4

Leave on high for 4-5 hours or low for 7-8 hours – sit back and relax!


Step 5

Add your chopped sausage as you prepare your side! I like to serve the stew on top of a good helping of rice, this makes for the perfect combination, or you can have the stew on its own or with some warmed up bread.

Et voila! Buon Appetite! xo

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keikeitravels
keikeitravels

KeiKei is a London-based award-winning journalist and videographer with a degree in Broadcast Media and Journalism from the University of the West of Scotland and an extensive reporting background in news, entertainment, travel, and lifestyle.

KeiKei has travelled the globe interviewing, reporting and reviewing. Her work has been published in worldwide media outlets including, The New York Post, The Guardian, The Mirror, The Daily Mail, National Geographic and Conde Nast publications.

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