Slow Cooker Beef Stew
Allergens 
Egg Free
Milk Free
Nut Free
Wheat Free
Servings 3 2 adults & 1 child
Ingredients
- 400 g diced beef
- 1 onion finely chopped
- 1 stick of celery sliced
- 600 ml low salt beef stock using two low salt beef stock cubes
- 2 carrots cut into finger batons
- 1 parsnip cut into finger batons
- 1 tsp thyme
- 1 tsp oregano
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato puree
Instructions
- Fry the onion and celery in a little oil until they're soft.1 onion, 1 stick of celery
- Add the Worcestershire sauce, herbs, tomato puree, stock. Mix well and add to the slow cooker.1 tsp thyme, 1 tsp oregano, 2 tbsp Worcestershire sauce, 2 tbsp tomato puree, 600 ml low salt beef stock
- Using the same pan, brown the beef on the outside for a couple of minutes. Add to the slow cooker along with the vegetables and give it a good mix.2 carrots, 1 parsnip, 400 g diced beef
- Cook on high for 4-5 hours or low for 8-10 hours. Add some cornflour at the end to thicken if needed.
Notes
Store any leftovers in the fridge for two days or freeze for up to 3-6 months.
When you’re ready to use, defrost overnight in the fridge. Reheat leftovers gently on the hob, or in the microwave (stirring regularly) until piping hot all the way through.
Safety tip: Ensure leftovers are cooled within two hours of cooking and only reheated once.
Products we used in this recipe 
Heart Plate
