Beef Stew with Couscous...
A cold winters day calls for warming foods.
I made this recipe on exactly one of those days and it was like a warm hug before I headed out into said cold winters day for a personal training session with a client.
Not only is this dish warming and healthy, it is tasty. Plus you can play around with it and add the things you love, including making it vegetarian by replacing the beef with extra veggies.
Free from: dairy, refined sugar
400-500g beef chuck steak, cubed
2tbs wholemeal flour
Salt & pepper
Olive oil or coconut oil
1 brown onion, chopped
2 carrots, chopped
2 potatoes, cut into quarters
2 celery stalks, chopped
2 cloves of garlic
400g tin of diced tomatoes
1/2 cup water
1-2 ice cubes of beef broth
2 bay leaves
2tbs dijon mustard
Parsley to garnish
1. Turn your slow cooker on low.
2. Cut the beef into cubes, then coat in the flour and salt & pepper. Pop into a preheated fry pan on medium-high with some oil, and brown the beef.
3. Once the beef is browned, put it into the slow cooker with all other ingredients, besides the couscous and parsley.
4. Stir it well and then pop the lid on. Leave to cook for 6-8 hours.
Tip: for the last 1-2 hours of cooking time, remove the lid so the liquid thickens up.
5. Prepare the couscous per packet instructions; along with the water add 1tbs olive oil and salt & pepper.
6. Serve the stew (remember to remove the bay leaves) on a plate along with the couscous and garnish with fresh parsely.
Let me know what you think in the comments below or share your photos with me on Facebook or Instagram...
Be happy & healthy,
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