Beautiful beef and cabbage in the cold months

This recipe is so simple, tasty, healthy, warming and best of all, great on a budget. We hope you enjoy it as much as we do – great to prepare on a Sunday evening, put it all together in the slow cooker on low overnight, and by morning you have a delicious stew. We always stand our stews for at least a few hours (refrigerate if needed), as we feel this gives the flavours time to infuse. Perfect for an easy Monday night supper.

Start by roughly slicing one of our good sized, Organic, white, onions.

Start by roughly slicing one of our good sized, Organic, white, onions.

Roughly chop half of one of our Organic winter cabbage - we have red and white, but prefer the colour the red gives to this dish.

Roughly chop half of one of our Organic winter cabbage – we have red and white, but prefer the colour the red gives to this dish.

Put the vegetables in a slow cooker and add your chopped beef - we use our Organic chuck steak.

Put the vegetables in a slow cooker and add your chopped beef – we use our Organic chuck steak.

Add just over half a pint of beef stock - you want enough liquid that it doesn't dry out, but not too much as it overwhelms the ingredients. Season lightly if you wish.

Add just over half a pint of beef stock – you want enough liquid that it doesn’t dry out, but not too much as it overwhelms the ingredients. Season lightly if you wish.

Slow cook on low for at least six hours until the meat starts to melt.

Slow cook on low for at least six hours until the meat starts to melt.

Add cornflour or Bisto Powder (as per instructions) to thicken for a couple of minutes on high if desired. Perfect served on a bed of our Organic mashed potatoes. Enjoy!

Add cornflour or Bisto Powder (as per instructions) to thicken for a couple of minutes on high if desired. Perfect served on a bed of our Organic mashed potatoes. Enjoy!

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