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Slow Cooked Beef Stew For Dinner ❤
Ingredients:
topside roast (1.2kg)
1x onion sliced,
5x crushed garlic cloves,
3 x carrots sliced,
4 x potatoes
1 x can crushed tomatoes
8 button mushrooms
half a cauliflower
1/2 cup frozen peas,
1/2 teaspoon oregano,
1 teaspoon salt,
1 teaspoon pepper
Method:
Was a topside roast (1.2kg) that I cut into 2-3cm chunks, 1x onion sliced, 5x crushed garlic cloves, 3 x carrots sliced, 4 x potatoes cut into 4 or 6 pieces depending on size, 1 x can crushed tomatoes + fill the can with water and empty that into the cooker, 8 button mushrooms sliced into 4 pieces, half a cauliflower into small florets (I used frozen), half a cup of frozen peas, oregano, salt, pepper to taste and approx. 3 TBSP of gravy to help thicken. If the gravy isn’t enough, I add a bit of flour.
I put everything EXCEPT frozen peas, frozen cauliflower and mushrooms into the slow cooker on low for about 6 hours. Then in go the mushrooms and frozen cauliflower for an hour on high. Then I put in some frozen peas for about another hour and then served with mash potato.
Very lazy on my behalf as I didn’t brown meat or anything – just chucked everything in and made little amendments along the way to ensure it was thick enough.
By Heather Carter
Creamy Cauliflower and Potato Soup
Bacon & Cheese Slow Cooked Bread
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