Chinese
Chinese - Chicken
Slow Cooker Beef and Baked Bean Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 500 g diced beef (all visible fat removed)
- • 2 tins baked beans (410g/14oz tins)
- • 1 large carrot (peeled and sliced)
- • 1 onion (peeled and chopped)
- • 2 medium potatoes (peeled and quartered)
- • 1 beef stock cube
- • 600 ml boiling water (to make up the beef stock)
- • 1 beef stock pot
- • 2 tbsp Henderson's Relish
- • 1/2 tsp black pepper
- • low calorie cooking spray
- • salt and pepper (to taste)
Preparation Steps
1
Phase 1
Spray a frying pan with low calorie cooking spray and cook the beef for 2-3 minutes, turning halfway to ensure an even colour.
2
Phase 2
Transfer the browned beef to the slow cooker and add black pepper, carrots, onions, potatoes, beef stock, stock pot and Henderson's Relish.
3
Phase 3
Stir the baked beans into the slow cooker, cover with the lid and cook on high for 4.5 hours. Remove the lid and cook for a further 1.5-2 hours.
4
Phase 4
Season to taste with salt and black pepper and serve.