Beef And Vegetable Stew- in the Slow Cooker

Normally on Sunday, I do a Sunday Roast with either a pudding or an apple crumble, however with no oven, I have resorted to using my slow cooker... and it has not disappointed.

After 8 hours of waiting, and at least 3 hours of the delicious scents, we finally got to enjoy our dinner. Just about everything was eaten, well everything apart from the potatoes. Even Mr 1, who does not generally eat meat, ate the meat. Seriously it melted in my mouth, it was delicious.

Then as a bit of incentive for the boys, they had ice cream with sprinkles. So they got their hearty meaty and vegie meal as well as something to hit their sweet tooth.

BEEF AND VEGETABLE STEW

 Ingredients

1 Onion

1 Carrot

1 Parsnip

1 Swede or Turnip

2 Potatoes

1 Celery Stalk

100g Button Mushrooms

1kg Chuck Steak, fat removed and cut into 4cm chunks

2 Garlic Cloves, chopped

1 tsp Dried Oregano

400ml Beef Stock

2 tbsp Tomato Paste

60ml Red Wine

Method

1. Peel onion, carrot, parsnip, swede and potatoes and cut into 4cm chunks. Wipe mushrooms clean and slice in half.

2. Put Vegetables into slow cooker with beef. Scatter the garlic and oregano over.

3. In a bowl, mix together the stock, tomato paste, tomatoes and wine, then pour over the beef mixture.

4. Cover and cook on high for 4 hours or low for 8 hours, or until the meat and vegetables are tender.

5. Serve and enjoy :)

With our dinner, I served ours with some toasted Garlic Bread.