top of page

Beef Stew

Cook/Prep Time:


500 Calories


4 Servings


450g Diced Beef

1 tbsp Olive Oil

500g potatoes, peeled and cut into chunks

1 Large Onion

200g Carrots, chopped

250g of leeks, sliced

1 tbsp tomato puree

800ml made up beef stock

500g of cabbage, sliced

Handful of fresh parsley

Salt and Pepper


  • In a large frying pan heat a tablespoon of the oil over a medium heat. Add the diced beef, onion and leeks and fry for a few minutes until browning. Ass in the tomato puree and season for another minute.

  • Remove from the pan and place in the slow cooker, cover with the potatoes, onions, leeks, carrots and season. Add the stock and cook on medium for 2 hours.

  • Add the cabbage and cook for a further 2 hours adding more stock, if required. If you want it a little thicker, add in a tsp of flour or cornflour to a little warm water to make a slurry and mix into the stew and cook for another hour.

bottom of page