How to Make Beef Stew in a Crock Pot
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
500g casserole beef
2 tblsp. each of dried rosemary and tomato puree
1 beef stock cube (or to taste)
Sugar, salt, & pepper, to taste
3 tblsp. plain flour
Pour olive oil into a crock pot, heat gently and add finely chopped onion, carrots, and leeks.
Peel and chop the swede into bite-sized chunks and add to the pot.
Remove any fat and gristle from the beef and place in the crock pot. The meat can be diced into smaller pieces as desired.
Season with rosemary, salt, pepper, and sugar and 2 generous tablespoons of tomato puree.
Crumble the stock cube into the mixture and pour the water on top.
Cover with a lid and cook on low for 6-8 hours or until meat is well done and vegetables are soft.
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.
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.
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.