SLOW COOKER BEEF STEW

Is there anything more comforting than coming home after a hard day's work to the smell of dinner cooking? The great thing about this recipe is the longer it's left, the more tender the meat becomes. So, whether it's cooking for 8 or 10 hours, it doesn't matter - perfect for long days away from home. You can use any cheap cut of beef, as the slow cooking makes the meat so tender it almost melts in your mouth. I often add thawed frozen vegetables half an hour before serving to make it a one-pot wonder. Otherwise, just serve with some steamed veggies on the side.

Ingredients:

800g stewing beef, cut into 2cm cubes

1/4 cup (35g) plain flour

1 tsp each salt and pepper

3 large potatoes, peeled and cut into eighths

1 cup (320g) tomato relish

1 cup (250ml) beef stock

thawed frozen vegetables (optional)

chopped parsley, to serve (optional)

Method:

• Place the beef, flour, salt and pepper in a large plastic bag and shake well, until the flour coats the beef. Place the beef into the slow cooker and shake over any excess flour.

• Add the potatoes and stir to combine with the beef. Mix the relish and stock in a jug then pour over the meat and potatoes. Stir gently to combine.

• Cover and cook on low for 8 - 10 hours. Add thawed vegetables 30 minutes before serving, if using.

• Serve sprinkled with parsley, if using.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 8-10 hours

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Find this recipe on page 88 of The World's Easiest Recipes 5 Ingredients.

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