This recipe is incredibly easy and quick to prepare. A rich, delicious, nutritious, hearty beef stew, full of flavour. I love the aromas that waft from the slow cooker throughout the day, which leave me aching for dinner time. Real comfort food, on cold wintry evenings.Fibro Food Fairy
This recipe makes six portions, so extras can be frozen for another day. It also makes plenty of extra gravy which I will often reserve to use on sausages for another tasty meal.
Free From Information:
• Dairy free
• Egg free
• Gluten free
• Nut free
• Soya free
• Refined sugar free
A rich, delicious, nutritious, hearty beef stew, full of flavour.
- 1kg stewing beef
- 4 tablespoons gluten free plain flour or tapioca flour
- 480g prepared mini carrots
- 750mL beef stock (organic, low salt)
- 400g tinned cherry tomatoes
- 2 tablespoons pomegranate molasses
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon wholegrain mustard
- 1 teaspoon onion granules
- Salt and pepper
Toss the beef in the flour and then transfer to the slow cooker.
Add the mini prepared carrots (see Fibro Food Fairy tips). Then add the beef stock, cherry tomatoes, pomegranate molasses (see Fibro Food Fairy tips), dried rosemary, bay leaf, wholegrain mustard and the onion powder. Season generously with salt and pepper.
Stir to combine then cook on high for 6-8 hours depending on your slow cooker (please refer to the manufacturer’s instructions). For the last 15-20 minutes of cooking open the lid of the slow cooker and leave it slightly ajar. This will allow the sauce to reduce slightly and thicken.
FIBRO FOOD FAIRY TIP: although the carrots will cook in the stew I prefer to soften them in the microwave first to ensure they are extra soft, but I admit that is personal preference, you may prefer to have a bit more bite! FIBRO FOOD FAIRY TIP: if you can’t get hold of pomegranate molasses use a good quality strawberry jam or cranberry jelly for a little sweetness.