I have been using my slow cooker crockpot quite frequently and this week I made slow cooked beef stew. My slow cooker is 6.5 l capacity, so the recipe will vary depending on the size of your crockpot. Whilst we are on quarantine, this is easy to make and you don’t need loads of vegetables. I used carrots and parsnips but you could add anything really. I like slow cooking as I can get on with the ironing and cleaning whilst the slow cooker is on low. This is a hearty dish which I would normally make on a colder day, but making a large batch of this can last you a while, especially now that it is quite hard to find what we need in the supermarket! I have lots of other hearty dishes on my website such as my fish pie or my lamb hotpot.
Completely cooled down leftovers of slow cooked beef stew should be stored in an airtight container and kept in the fridge for up to 5 days.
Freezing leftover stew
To freeze uncooked beef stew, combine all of the chopped ingredients in a large freezer bag or an airtight container and place in the freezer. When ready to make, thaw all the ingredients. You can also just place all the thawed ingredients in the crock pot and cook for around 7 or 8 hours on a low heat.
To freeze cooked beef stew, leave beef stew to cool down completely. Put beef stew in large freezer bags or airtight containers and place in the freezer for up to 2 months.
Below are the leftovers of the beef stew and leftover rice. I heated up the stew in a small saucepan and fried the rice with onion, spring onion and egg for an egg fried rice.
Now onto the recipe for my slow cooked beef stew!
Slow cooker beef stew
beef stew with basic ingredients
- 350 g diced beef
- 4 carrots chopped
- 4 parsnips
- 1 tin tomatoes
- 1 litre gluten free beef stock cube
- 400 g white rice
Season the beef with salt and pepper
Add some olive oil to a saucepan and place on medium heat. Lightly brown the beef
Add the beef to the crockpot. Add in 1 litre of stock and the tin of tomatoes. Put on low heat for 6 hours, checking the tenderness of the meat every now and again.
Chop up all the vegetables and soften in boiling water for around 15 minutes until almost soft.
Place the chopped vegetables into the stockpot. If you need to add more liquid, then you could add another tin of tomatoes.
Put the crockpot on high for 30 mins. Your meat should be tender but if not it may need a little longer.
Place rice in water medium heat for around 15 minutes until soft and fluffy.
When done, taste stew for seasoning. You may want to garnish it with herbs.
Times may be different depending on your slow cooker. My crockpot is a small 6.5 l capacity, so if you have a bigger crockpot timings will be different.
I hope you are all keeping safe and well in this very strange time and thankyou to everyone out there still working and doing such a wonderful job!
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