The Perfect Cold Weather Comfort Food | Chunky Beef and Veggie Stew | Slow Cooker Recipe | AD

With the current typical British spring where it’s still super cold as well as grey and rainy I’ve been in need of a pick-me-up. Are Spring blues a thing? Well I think I’ve got them. I always find that some good homecooked comfort food can help me out of cold weather slumps – especially in my current flat which can feel quite cold. (On top of this, using my slow cooker and my oven seems to help heat the flat a bit too!)

With this thought, I hunted down some different recipes for beef stew and also rang up my mum and grandma. I wanted something that reminded me of home and my childhood (so my family’s recipes!) – but I also wanted something that had a bit of an extra kick. With some mixed herbs, chilli and garlic a stew turns from a bland broth into a more tasteful experience.

I personally have a love for most root vegatables, and I often go for the pack you can purchase of these veggies. But if you want to try different ones or add new ingredients to make this recipe your own then go ahead. I’ve also added time it would take approximately on the hob, as I understand some people don’t have access to a slow cooker.

Prep Time 35 minutes 

Cook Time 4 hours (If in slow cooker) | 45mins (If on hob)

Total Time 4 hours 45 minutes | 1 hour 20 minutes

Servings 6 portions (Easily refrigerated for weekly meal prep!)  

Ingredients

• 400-500g of beef, cut into 1/2-1 inch cubes
• 80g of flour
• 2 tbsp olive oil
• 1 small onion (diced)
• 2 tbsp (approx. 30g) of tomato puree 
• 1/2 tsp salt 
• 2 tsp Schwartz mixed herbs
• 1-2 cloves of garlic, or 2 tsp of Lazy garlic
• 1 vegetable or beef stock cube
• 400ml of water (plus extra if needed)
• 200g frozen peas
• 5 medium potatoes (chopped into small chunks)
• 3 medium-large carrots (chopped into small chunks)
• 1 parsnip (chopped into small chunks)
• 1 small swede (chopped into small chunks)
• 1 tsp chilli flakes

Instructions

1. Cover pieces of beef in flour.
2. In a large pot add olive oil and add floured beef. Cook on medium-high heat until brown.
3. Add onion, tomato puree, salt, mixed herbs, and garlic to pot first, then add your stock cube and water.
4. Transfer from the hob into your slow cooker and add your choice of vegatables and ensure water covers everything.
5. Cook on low for 8-10 hours or on high for 4 hours.
6. Serve with crusty bread and enjoy!