Easy Slow Cooker Beef and Veg Stew

Hello Dear Reader,

This is another of those happy coincidences, for finding a, new to me, recipe. I was on FB, reading the latest "Markdown Addicts" feed, when this recipe was suggested by a lovely contributor, on how to best use some gravy beef offcuts, that another contributor had bought on mark down.

There were many recipes suggested, like, curry, casseroles, a stew with onions, carrots, celery, peas, vegemite, gravy and pepper, stroganoff, meat pie, a yummy soup and this fabulous recipe. The original recipe comes from a Barbara Parker but she added potato along with the other veg and barley to hers in the last 4 hours along with a litre of chicken stock and 2 beef stock cubes. As always I have fiddled with the original recipe to suit out tastes and to make it my own. But thanks, Barbara Parker, for the basics of a great little simple recipe.

It is a "bung it all in and press play" kind of slow cook, which is fabulous, it is also very delicious and a great way to stretch out 800 grams of beef. I had never heard of Lancashire sauce before and I had to ask what it was and where I could buy it. It is similar to Worcestershire sauce but a little thicker and sweeter. I am sure I can find lots of dishes to add it to. By the way, I found it at my local Woolworths in the sauce isle.

Ingredients for Easy Slow Beef and Veg Stew, clockwise from top right-
800 grams of slow cook beef, cut into chunks(this was a pack of blade steak that was reduced from a while ago) 1 swede, cut into chunks, 1 onion, finely diced, 1 to 2  garlic cloves, grated on a microplane, 4 celery ribs, 1 parsnip, cut into chunks, 2 carrots, cut into chunks, 1 teaspoon vegemite, 1 teaspoon curry powder, 1 tin diced tomatoes, 1 litres beef stock, a tablespoon each of light soy and Lancashire sauce and a good grind of pepper

Add the meat and the chopped veggies to the slow cooker bowl

Warm the beef stock in the microwave for 1 minute, then add the vegemite, curry powder, can of diced tomatoes, light soy, Lancashire sauce and pepper. Mix well 

And pour over beef and veggies, give it a really good stir and cook on low for 6 hours. Remove about a 1/2 cup of liquid from the pot and let it cool. Then mix 3 tablespoons of cornflour with the cooled liquid and add that to the stew. Turn heat up to high and cook for a further 1 hour or until bubbly and thickened. 

I served ours with buttery mashed potato, steamed broccolini and sprinkled over chopped parsley just before serving.

It was still cool enough at night, last week, to enjoy this wonderful slow cooked stew, but I am betting the milder evenings won't last. 

Over to you, how do you make meat s-t-r-e-t-c-h?

Have a lovely day
💗Fi

3 comments

  1. That really does look yummy!
    I might have to squeeze that in to a menu plan before the weather really heats up.

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  2. Looks like lovely comfort food! I make meat stetch with breadcrumbs or extra veg and tricks like that! Meg:)

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  3. Looks lovely! Yes I make my meat stretch like that with lots of vegetables. Then I have a couple of meals for the freezer and the slow cooker is so easy!
    Libby

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