So we have ‘survived’ Blue Monday, we are almost at the end of January, and, yes, baby it’s (still) cold outside. Keep warm with DW Fitness‘ hearty Beef & Mushroom Stew. Every busy person should own a slow cooker – they make life so much easier. This dish is a perfect example of a simple slow cooker recipe and is ideal to come home to after a hard days’ graft.
Serves 2 -4
One large onion (chopped)
Two cloves of crushed garlic
500g of lean diced beef
Two bay leaves
350g of button mushrooms – you can use chestnut mushrooms if you want to be fancy!
One tsp of dried oregano
One tsp of dried parsley
Two tsp of fresh thyme
One beef stock cube
One swede (chopped into large chunks)
200ml of cold water
One tbsp of olive oil
One tsp of salt
Cracked black pepper to taste
A sprig of fresh tarragon to garnish
Cornflour to thicken if needed
The night before…..
Add your oil to a pan, before browning off your beef on a high heat. This should take five minutes. Don’t overcook the meat – you only need to sear it.
Brown off your mushrooms and cook your garlic in the same pan.
Add everything except the tarragon and cornflour into your slow cooker and place it in the fridge overnight.
The morning – just before you leave the house……….
Put your pot into the slow cooker and stir the contents.
Place it on a low heat and leave for at least six hours.
When you arrive later that evening, add some cornflour to your mixture if it requires thickening (mushrooms contain a lot of water, so you might find that the stew is a little on the runny side).
Add you tarragon as a garnish and ladle your scrumptious stew into a bowl.
The health benefits:
Lean beef is a fantastic source of protein. According to SELFNutritionData, there are 29g of protein in a 100g serving of 5% lean beef – all for just 193 calories. Mushrooms are also underrated from a nutritional point of view. As well as being full of vitamin D and B-vitamins, mushrooms are a strong source of selenium, which is thought to help protect our cells from damage that can cause chronic disease.