Slimming World Slow Cooker Beef Stew

Ingredients

Serves 4

• 600g diced lean braising beef (all fat trimmed)
• 3 medium, peeled and cut into chunks carrots
• 2 medium, peeled and cut into chunks parsnips
• 1 large, roughly diced onion
• 2, sliced celery sticks
• 3, crushed garlic cloves
• 400ml beef stock
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato puree
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• to taste salt and black pepper
• 8 sprays Frylight cooking spray

Method

1. 1

   Spray a large frying pan with Frylight and heat over high heat. Season the diced beef with salt and pepper, then brown it in batches for 2 minutes per side until deeply seared on all surfaces. Do not crowd the pan — brown in two or three batches. This step is optional but adds significant flavour.

2. 2

   Transfer the browned beef to the slow cooker.

3. 3

   In the same pan, spray again with Frylight and cook the onion over medium heat for 3–4 minutes. Add the garlic and stir for 1 minute. Transfer to the slow cooker.

4. 4

   Add the carrots, parsnips, and celery to the slow cooker.

5. 5

   In a jug, mix together the beef stock, Worcestershire sauce, and tomato puree. Pour over the meat and vegetables.

6. 6

   Add the dried thyme, rosemary, and bay leaves. Season with additional salt and pepper.

7. 7

   Place the lid on the slow cooker and cook on LOW for 7–8 hours, or HIGH for 4–5 hours, until the beef is completely tender and falling apart.

8. 8

   Remove the bay leaves, taste and adjust seasoning, and serve with mashed potato or rice — both free on Slimming World.