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BEEF STEW & POTATOES

Updated: Feb 19, 2020





SERVINGS: 10

PER SERVING

CALORIES: 409

PROTEIN: 40g

CARBS: 51g

FAT: 5g


INGREDIENTS

Lean diced steak | 750g

Flour | 2 tbsp.

Garlic | 2 cloves crushed

Paprika | ½ tbsp.

Worcestershire sauce | ½ tbsp.

Onion | 1 medium

Carrots | 5 medium

Celery | 3 stalks

White potatoes | 1kg

Bay Leaf | 2


METHOD

1. Place beef pieces in slow cooker. In a small bowl mix together the flour, salt and pepper; pour over meat and stir to coat beef with flour mixture.


2. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef stock, potatoes carrots, and celery.


3. Cover and cook on High setting for 4 to 6 hours or on Low setting for 10 hours.


Note: if stew is watery, remove lid and cook on high to reduce, add corn flour to thicken if necessary






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