Slow Cooker Beef Stew
A comforting beef stew recipe that makes use of expired but safe gravy beef, ensuring food safety and reducing waste.
Ingredients
- 500g expired gravy beef, cut into chunks
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 carrots, sliced
- 2 potatoes, peeled and cubed
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
In a large skillet, heat vegetable oil over medium-high heat.
Add the beef chunks and brown them on all sides. Remove from the skillet and transfer to a slow cooker.
In the same skillet, add the diced onion, sliced carrots, cubed potatoes, and minced garlic. Sauté for 5 minutes until the vegetables start to soften.
Transfer the sautéed vegetables to the slow cooker with the beef.
Add beef broth, red wine (if using), diced tomatoes, dried thyme, bay leaf, salt, and pepper to the slow cooker.
Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the beef is tender.
Remove the bay leaf before serving.
Serve the beef stew hot and enjoy!