An economical hearty and healthy meal, perfect for reheating and family eating!
Ingredients (serves 6)
- 600 grams Gravy Beef - diced
- 2 tbsp Plain Flour
- 2 tsp Sumac
- 2 tsp Turmeric
- 3 Parsnips - diced
- 6 Chat potatoes - quartered
- 3 Celery stalks - sliced
- 4 Carrots - sliced
- 1 Chinese radish - diced
- 1 Sweet potato - diced
- 2 Leeks - finely sliced
- 500 ml Vegetable stock
Method
- Dice meat and place in a large bowl together with the flour and spices. Toss well to coat meat. Brown meat in a frypan with 1 tsp butter and 1 tbsp olive oil. Set aside.
- Cook leek in fry pan until translucent and cooked. Combine with cooked meat and set aside.
- Preheat slow cooker and add the prepared vegetables followed by the meat and then the stock. Stir well to combine.
- Set temperature to low and cook 6-8 hours or until meat tender and veg softened.
Notes
This is a very versatile recipe. Vegetables can vary. I include what we have on hand and sometimes add a tin of drained beans. Worcestershire sauce and other seasonings can also be added. This stew freezes very well and is ideal for making in large batches to portion up. We tend to eat it on its own the night it is cooked and serve the leftovers with rice the next night.
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