Slow Cooker Beef Stew

Slow Cookers are so convienient. When you've got a busy day planned and you just know your not going to have time to cook when you get in, chuck it all into the slow cooker in the morning and dinner is ready when you walk through the door. Can give on its own or served with rice or mashed potato.

Ingredients;

400g diced beef

1 onion, finely chopped

1 stick of celery, sliced

600ml 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

Method

• Fry the onion and celery in a little oil until they're soft.
• Add the worcestershire sauce, herbs, tomato puree, stock. Mix well and add to the slow cooker. 
• 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.
• Cook on high for 4-5 hours or low for 8-10 hours. Add some cornflour at the end to thicken if needed.

Leftovers can be frozen for up to three months. The meat will be soft and the vegetables will be easy for your baby to pick up with their hands. Suitable from six months old.