Hello winter! I don’t like your temperatures all that much but I do like the hearty, warming food you let me make. Winter hasn’t really arrived with a bang here in Brisbane. In fact I think it’s the warmest day since I got back. It felt so wintery earlier in the week I decided it was time for the slow cooker to make a comeback and I had just the recipe.
I first saw it over at Hotly Spiced where Charlie whipped up this tasty-looking stew for her Birthday dinner. It screamed ‘slow cook me’ to me so that’s exactly what I did. It was fabulous. There aren’t that many ingredients involved (I had everything but the meat and leek in my house already) but the flavour is really deep and hearty. I made it for dinner on Monday night with the intention of freezing the left overs for quick dinners. They didn’t last long though. I ate the rest for lunch on Tuesday and Wednesday. If you don’t have a slow cooker, head on over to Hotly Spiced to see how Charlie made it.
Heat the oil in a pan over medium heat. I used the pot of my slow cooker because it goes on the stove. That’s why I love it so much! Saute onion until it’s transparent.
Tip in the spices and stir them through with the garlic and herbs. It will begin to smell quite amazing.
When it smells amazing, add the beef and cook just until it is sealed.
It will take on a lovely yellow tinge from the turmeric.
Tip the contents of the pan into your slow cooker, or move the pot into the slow-cooker base and add the rest of the ingredients except the leek. Cook it all on low for 5 hours or until the beef is very tender. Take the lid off the slow cooker and stir in the leek then turn it up to high and let it cook for another hour or until the sauce gets nice and thick. I also shredded up the beef chunks a little bit.
I served my stew with couscous but I think it would also go rather nicely with mashed potato. It freezes well too if you have any leftovers.
What about you do you love winter warming dishes or do you prefer the fresh, light flavours of summer?
- 500g (18oz) diced beef
- 1 tbsp oil
- 1 onion, diced
- 1 clove of garlic, crushed
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp turmeric
- 1 tin of crushed tomatoes (400g)
- 1 cup beef stock
- 2 tbsp tomato paste
- 2 bay leaves
- 1 stick of cinnamon
- 1 leek thinly sliced
- 300g (11oz) kidney beans
- Heat the oil in the bottom of a large saucepan or your slow cooker if it goes on the stove.
- Add the onion and cook until transparent.
- Add the garlic, herbs and spices and cook, stirring, until fragrant.
- Add the meat and cook until it is just sealed on all sides.
- Transfer the pot to the slow cooker (or tip everything into your slow cooker).
- Add the rest of the ingredients except the leek and cook on low heat for at least 5 hours or until the meat is tender enough to shred with a fork.
- Take the lid off the slow cooker stir through the leek and turn the heat up to high for one hour or until the sauce reduces.
- Serve stew with couscous or mashed potato.