For many years we have tried to cook beef stew in our slow cooker and never really perfected the recipe. Recently when I was at my Slimming World group, I heard about using a tin of stewed steak in gravy when cooking a stew. It never really occurred to me to use a tin of meat so when we went shopping at the weekend we looked out for a tin of stewed steak to add to our beef stew.
This recipe has been tried and tested a couple of times over the last few weeks and it’s been absolutely delicious. We’ve really enjoyed it and will most definitely be enjoying this from now on over the winter.
You can use as many vegetables as you like but for guidance this is what we used
- 1 Potato
- 1 Sweet Potato
- 2 Carrots
- 1 Onion
- 2 Parsnips
- Handful of Raw Pearl Barley
- Can of Stewed Steak in Gravy (always check the syns as they vary)
- 400ml beef stock (2 OXO cubes and hot water)
- Chop up all the vegetables into pieces
- Add vegetables to slow cooker
- Add 400ml hot beef stock (I use 2 beef OXO cubes)
- Add handful of raw pearl barley
- Add tin of stewed steak on top
- Pop lid on
- Cook on a medium heat for 7 hours plus
- For last hour of cooking, I turn it the slow cooker up to high
This slow cooker beef stew is delicious but be careful to check the syns in the tin of stewed steak as they can vary.
For information – a can of stewed steak from Sainsburys has a syn value of 1 per tin / a can of Princes stewed steak has a syn value of 6 per tin so depending on how you split up the portions, will depend on the number of syns for that meal. We usually split one slow cooker pot up into three big portions, we’re greedy (hangry!) and like to fill ourselves up for the night. I hope you enjoy this slow cooker beef stew as much as we do!