Ingredients
The following ingredients have 4 Servings
- Slow Cooker
- Hand Blender
- 400 g Beef Stewing Steak
- 1 Medium White Onion
- 3 Medium Potatoes
- 3 Garlic Cloves
- 1 Large Zucchini/Courgette
- 4 Medium Tomatoes
- 2 480 ml Cans White Beans (drained)
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Tomato Puree
- 200 ml Beef Stock
- 2 Tbsp Cumin
- ½ Tsp Chilli Powder
- 2 Tbsp Paprika
- 2 Tsp Oregano
- Salt & Pepper
- Instant Pot Brown Rice (optional)
Instruction
- Start by doing your prep. Peel your zucchini and slice into cubes. Peel and dice your onion and potatoes. Remove the cores and dice your tomatoes. Peel and thinly slice your garlic cloves.
- Load your stewing steak into the slow cooker and brown with salt and pepper, extra virgin olive oil and dried oregano.
- Load in onion, garlic and tomato puree and give it a good stir and allow the onions to soften slightly.
- Add in everything else apart from your second can of white beans, stir, and cook on high for 4.5 hours.
- Use a hand blender to blend the potatoes and then stir. This will create a creamy sauce within your beef stew. Then add in your extra can of drained white beans, stir, and then place back on high for 20 minutes before serving.
- Serve with brown rice.