Comforting Autumn Stew

 

A really easy 'bung it in the slow cooker' stew that will be piping hot ready for when you get home from work.

Course Main Course
Keyword autumn food, autumn recipe, beef stew, slow cooker, stew
Prep Time 25 minutes
Cook Time 7 hours
Servings 6
Author Rachael Watson

Ingredients

  • 500 g diced beef
  • 1 red onion roughly diced
  • 3 cloves garlic finely diced
  • 3 carrots chopped into 1cm chunks
  • 500g baby chestnut mushrooms
  • 1 butternut squash diced into 2-3cm cubes
  • 2 tsp sweet paprika (smoked if you prefer)
  • 1 tsp ground cumin
  • Fresh thyme 1 tbsp or so of fresh thyme leaves
  • 2 vegetable stock pots (or cubes)
  • 500 ml water
  • 1 tin chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tbsp Worcester sauce
  • 4 medium white potatoes roughly diced into 2-3cm cubes
  • 1 tbsp olive oil

Instructions

  1. Switch your slow cooker on to 'high'. Whilst this is heating up, seal the diced beef in a pot with the olive oil.

  2. Once the beef is sealed, add all the ingredients to your slow cooker and mix well. Leave on 'low' for 6-7 hours or 'high' for 3-4 hours.

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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