Beef
Slow Cooker Beef Stew | Slimming Friendly
This delicious Slow Cooker Beef Stew with sweet potatoes is perfect whatever the season! The whole family will love the meltingly
- Serves 4 servings
- Prep 15 minutes
- Cook 8 hours
- Total 8 hours
I can see you shaking your heads… beef stew in July? Well if you were ‘enjoying’ the kinds of weather we have been blessed with, you too would be thrilled for a bowl of this delicious crock pot beef stew.
My slow cooker has been brought out of temporary retirement since the rain decided to spoil our summer and I have been rediscovering my love for it. There’s nothing like having food ready when you come home – especially now that the kids are on their school holidays.
This stew is also suitable for cooking on your stove/oven of course – I just prefer the ease of the slow cooker! I have added a little prep time browning the beef and briefly cooking the vegetables – I always think it adds to the flavour.
You could skip it however and just dump everything in the slow cooker – the stew will still taste delicious. If you decide not to bother browning the beef, then add a little cornflour (cornstarch) instead to thicken the sauce.
And now I really have to stop typing because staring at these photos is making my mouth water… I can see this beef stew rivalling my Vietnamese beef stew in our affections – it is that tasty!
Recipe
Slow Cooker Beef Stew
This delicious Slow Cooker Beef Stew with sweet potatoes and sour cream is perfect whatever the season!
- Serves 4 servings
- Prep 15 minutes
- Cook 8 hours
- Total 8 hours
Ingredients
- 1 lb (950g) diced braising steak
- 3 tbsp flour (leave out for slimming version)
- 2 tsp ground cumin
- 3 tbsp olive oil
- ½ cup (120ml) beef stock (from a stock cube)
- 2 sweet potatoes (peeled and cubed)
- 1 large onion (peeled and finely diced)
- 3 garlic cloves (finely sliced)
- 1 red bell pepper (sliced thinly)
- 1 green bell pepper (sliced thinly)
- 1 green chilli (finely diced)
- 15 oz (400g) canned chopped tomatoes
- 2 tbsp tomato paste
- 2 tsp oregano
- 1 tsp chipotle paste (more if you like it spicy!)
- 7 oz (200g) canned corn (drained)
- 1 tbsp lime juice
- salt and pepper to season
- 1 small red chilli (sliced)
- pinch dried chilli flakes
- fresh cilantro (coriander) (to garnish)
- sour cream to serve (used reduced fat for slimming version)
- lime wedges to serve
Method
- 1
Put the flour on a plate and mix with the ground cumin. Season liberally with salt and pepper.
- 2
Toss the beef cubes in the flour to coat.
- 3
Heat 2 tablespoons of olive oil in a large non-stick frying pan and brown the beef, in batches, until nicely coloured. Transfer the beef to your slow cooker.
- 4
Deglaze the pan with a little stock and scrape any browned bits. Add those to the beef.
- 5
Heat remaining oil and fry the onion, garlic, peppers and green chilli for 3-4 minutes.
- 6
Add the tomatoes, tomato paste, oregano and chipotle paste and bring to a simmer.
- 7
Transfer to the slow cooker and add the sweet potatoes. Stir everything together.
- 8
Cover and cook on HIGH for 4 hours or LOW for 7 hours.
- 9
Stir in the corn and cook for a further 30 minutes.
- 10
Check the seasoning and stir in the lime juice.
- 11
Serve with a dollop of sour cream and add the chopped chilli, coriander and chilli flakes.
Notes
If you decide to skip the browning of the beef, omit the flour and stir in 2 tsp cornflour (cornstarch) diluted in a little cold water instead. Recipe adapted from Slow Cooker comfort food.
Nutrition
- Calories441 kcal
- Carbohydrates35 g
- Protein27 g
- Fat23 g
- Saturated Fat7 g
- Cholesterol78 mg
- Sodium475 mg
- Potassium1163 mg
- Fiber6 g
- Sugar11 g
- Vitamin A10661 IU
- Vitamin C96 mg
- Calcium113 mg
- Iron6 mg
