Ingredients

• Beef Chunks, Stewing Beef Cheap Cuts Work Well
• Onion
• Carrots
• Any Other Vegetables You Have The Work In A Slow Cooker/Crockpot
• Black Pepper, Mixed Herbs, Ground Coriander, Ground Cumin, Salt
• Gravy Granules, Stock Cube
• Water
• A Carb To Serve With (Unless You’re Putting Potato In)

Method

1. Place beef chunks, onion, carrots and any other slow cooker friendly veg into the slow cooker
2. Add seasonings
3. Add gravy granules, stock cube and water before putting the lid on and turning the heat on high for 4-6 hours
4. Serve with carbs of your choice

Eating And Storage Tips

I cannot stand potatoes in a stew, casserole or slow cooker anything. The taste reminds me of how Titus Salt factory in Saltaire smelled when I went there on a school trip in primary/elementary school and it has haunted me to this day. However, if you like potatoes in there you could easily add large chunks in and be able to forgo the additional carbs later on.

If you have a larger slow cooker/crockpot than I do you could even do little suet dumplings in here too. I didn’t used to like dumplings and now I just don’t make them because adding them to things I’m eating alone seems like quite a lot of effort.

You can alter the heat to low and do this for 8-10 hours easily but I am lucky enough to work from home so do the prep on my lunch break. In fact you can probably leave it even longer than that you just might want to consider the amount of liquid you put in to make sure it doesn’t get too thick or dry out. If you are leaving it longer also consider doing the vegetables into bigger chunks to stop them from disintegrating to much!

I obviously made more than what I needed and let it cool before placing it in the fridge. I gave mine a really good heat through but you could easily use the leftovers to go into a homemade pie with either shortcrust or puff pastry across the top of a glass over-friendly dish that this mixture is sitting in. You could use it as a filling for a traditional encased pie but if doing this consider removing a little of the liquid first to stop you ending up with soggy pastry!