Ingredients
Units
Scale
- 1 tbsp extra virgin olive oil
- 750 g slow cooked beef chuck steak, cubed
- 2 tbsp plain flour
- 1 brown onion, diced
- 2 carrots, sliced into coins
- 1 large gold sweet potato, cut into 1 inch cubes
- 3 large fresh white potatoes washed, cut into 1 inch cubes
- 2 tbsp tomato paste
- 750 ml beef liquid stock, salt reduced
- 1 tbsp fresh thyme, roughly chopped
- 1/4 fresh green cabbage, shredded
Instructions
- Heat a pan with oil. Toss the chuck steak in the flour. Brown the meat in the pan for 3-4mins. You may need to do this in 2 batches depending on the size of your pan. Remove and add to the slow cooker.
- Add all remaining ingredients to the slow cooker bowl, except the cabbage. Stir to combine and then rest the shredded cabbage on top. Cover and cook for 8hrs on low. Stir through the cabbage and serve in bowls.
Notes
- Allow the stew to cool completely before freezing.
- This meal is also perfect to pack up for leftovers, in an air-tight container so it’s food safe and doesn’t spill!
- Gluten-free option: Swap out the plain flour for gluten-free flour or 1tbsp of gluten-free cornflour.
- Pregnancy: Store leftovers in the fridge in an air-tight container as soon as possible or within 2 hours. Eat leftover foods within 24 hours and reheat foods to ‘steaming’ hot. Make sure the meat is properly cooked before eating.
- Prep Time: 10 mins
- Cook Time: 8 hrs