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How to Make Beef Stew in a Crock Pot

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You just can’t beat a bowl of hot stew on a cold winter’s day. This stew is tasty in a pot pie or served with wholemeal dumplings. Simply throw the ingredients together in the morning and forget about it until dinner.
What you'll need: 
2-3 tblsp. olive oil
3-4 each of carrots and leeks
1 onion
Half swede
500g casserole beef
2 tblsp. each of dried rosemary and tomato puree
1 beef stock cube (or to taste)
Sugar, salt, & pepper, to taste
350ml water
3 tblsp. plain flour
1: 
Pour olive oil into a crock pot, heat gently and add finely chopped onion, carrots, and leeks.
2: 
Peel and chop the swede into bite-sized chunks and add to the pot.
3: 
Remove any fat and gristle from the beef and place in the crock pot. The meat can be diced into smaller pieces as desired.
4: 
Season with rosemary, salt, pepper, and sugar and 2 generous tablespoons of tomato puree.
5: 
Crumble the stock cube into the mixture and pour the water on top.
6: 
Cover with a lid and cook on low for 6-8 hours or until meat is well done and vegetables are soft.
7: 
If the stew is too runny, combine the flour and several tablespoons of gravy into a paste, then add to the stew and mix thoroughly to thicken.
Conclusion: 
Don’t have a crock pot? Not to worry. Simply heat the oil in a roasting pan and fry the beef. Add the vegetables, tomato puree, seasoning, stock cube, and water and bake covered at 150 C for 1 ½ to 2 hours.
Tips: 
To quickly and easily chop leeks, “top and tail” them and then slice lengthwise before chopping.
Try adding mushrooms or other vegetables such as courgettes.

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