A super easy slow cooker beef stew. The amounts below make a mountain of food so you’ll have a few portions to freeze and use on lazy days. IMG_2444

1.5kg beef (blade, chuck or rump)

2 onions

1/4 cup gluten-free flour

1 cup pumpkin

3 carrots

1 cup vegetable stock

2 tbsp tomato paste

1/3 cup red wine (plus 1 extra cup for the cook)

1/3 cup vinegar

1/4 tsp orange zest

1 bay leaf

1 tsp mixed italian herbs

1tbsp olive oil

salt and pepper

Add flour, herbs and salt and pepper into a plastic bag. Cut the beef into 1cm cubes and place into the plastic bag to coat with flour mixture.  Brown the beef in the fry pan and add to the slow cooker.  I also like to coat the onions in the flour mixture and fry for a few minutes too.  It ensures they are cooked well and the extra flour helps thicken the gravy.  Chop pumpkin and carrots into 1cm pieces and add to the slow cooker.  Combine all wet ingredients and pour over your meat and vegies.  I put my slow cooker on high for 30 minutes and then on low for about 7 hours.  Serve with creamy mashed potato. You’re welcome!

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