Slow Coocker Beef Stew


1 onion , chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley , chopped
buttery mash, to serve (optional)

Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).

Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.

If you want to thicken the gravy, mix the corn our with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.


Hearty beef Casserole

Low carb recipe for a Hearty Beef Casserole

1 tablespoon olive oil
2 small onions cut into wedges
2 cloves garlic, crushed
4 x 120g blade steak, cubed (females)
4 x 220g blade steak cubed (males)
400g can diced tomatoes
1 carrot, sliced
3 sticks celery, sliced
1 teaspoon cumin
1 teaspoon coriander
2 patty pan squash, quartered


Preheat oven to 160°C. Heat the oil in a heatproof casserole dish, over medium heat. Cook the onion and garlic until softy. Remove from dish and set aside. Heat casserole dish on high. Season the beef with salt and pepper, add half to the dish and cook until brown, remove and repeat with remaining beef. To empty the dish, add the stock and bring to the boil. Return garlic, onion and beef to dish then add the tomatoes, carrots, celery and spices. Return to the boil, cover and place in preheated oven for 1 hour.
Remove, add squash and return to oven to cook for a further 30 minutes. Serve with Notatoes (cauliflower mash)

BASIC CURRIED STEW (‘Westernised’!)

750g boneless beef neck, cubed, or beef ‘curry pieces’
30 ml cooking oil
1 onion, chopped
15 ml curry powder
15 ml turmeric
1 chilli, seeded and coarsely chopped
5 black peppercorns
2 bay leaves
1 apple, cut in wedges
1 tomato, skinned and cubed
3 carrots, sliced
200 ml meat stock
15 ml cake flour

Brown meat in heated cooking oil. Add onion and sauté till transparent. Add curry, turmeric and chilli and fry for 1 minute. Add peppercorns, bay leaves, tomato and heated meat stock. Lower heat, cover with lid and simmer for 1 ½ hours or till meat is tender. Thicken with cake flour and water paste if necessary. Serves 4.

Beef Stew

Beef Stew

1kg beef shin cut into chunks
2 large onions roughly chopped
6 large carrots cut into chunks
6 medium potatoes cut into quarters
2 tins peeled tomatoes
70g tomato paste (1 small tin)
3 tsp Italian herbs
Worchestire sauce
500ml beef stock.
Little oil

Brown the meat in a little oil, flavor with salt, pepper and Worchestire sauce, when brown remove and soften the onions in the same pot. Put the meat back in the pot, add the tomatoes, 2 of the carrots, beef stock and tomato paste. Bring to the boil, reduce the heat and simmer until the shin is soft. Add the potatoes and the rest of the carrots as well as the Italian spice, simmer until the potatoes and carrots are soft. Serve with pasta rice and a glass or two of red wine.

Beef Stew