Slow Cooker Beef, Potato & Carrot Stew
An all-day beef stew with the potatoes cooked in the gravy, and green beans.
BeefHigh ProteinUnder 500 kcalBritishSlow CookerFamily Friendly
4
Serves
15m
Prep
8h
Cook
434
Kcal
35.4g
Protein
55g
Carbs
8.7g
Fat
£2.30
Per portion
Add to the shop 6 items · approx £9.20
- Diced stewing beef500 g
- Waxy potatoes800 g
- Carrots400 g
- Green beans400 g
- Celery2 sticks
- Onion1
Already in the cupboard Check before you order
- Plain flour30 g
- Beef stock cube1
- Water (for the stock)400 ml
- Tomato purée2 tbsp
- Worcestershire sauce1 tbsp
- Dried thyme1 tsp
- Bay leaves2
- Black pepperto taste
Kit you'll needSlow cooker · Saucepan
Method
- Put the potatoes, carrots, onion and celery in the slow cooker.
- Toss the beef with the flour and some black pepper, then add it to the pot.
- Make up the stock with the cube and water and mix in the tomato purée, Worcestershire sauce and thyme.
- Pour it over, stir gently so no dry flour remains and tuck in the bay leaves.
- Cover and cook straight away on LOW for 8–10 hours, until the beef and potatoes are tender, keeping the lid on.
- At serving time, remove the bay leaves and crush a few potatoes into the gravy if you like it thicker.
- Steam or boil the green beans for 5–7 minutes and serve alongside.
Tip: There is no browning to keep the morning quick, and no mash to make after work.
