Ingredients
450g Diced Beef
1 tbsp Olive Oil
500g Sweet 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
Preparation
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 as this can be quite thin, 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. Some gravy granules would work well at this point too.