Beef and tomato stew, the superlazy Sunday alternative

20180826_135512After spending Christmas and New Year on a magical holiday with my family in Costa Rica, we had to return back to cold old England. Very different to the food we enjoyed there, the cold calls for more substantial food. This recipe will make you feel warm and fuzzy and is absolutely brilliant with hardly any work. I took the easy way out on this and bought prepared bags of veggies, simple, easy, done.  I have a 3.5 liter slowcooker and it is full to the brim. Check your capacity or you can also throw it all together in a pot. You can half the ingredients if you wish but I usually take it to work the next day and freeze whatever is left, there usually isn’t 🙂

Ingredients to make 6-8 servings:

  • 700gr of stewing steak
  • 1 bag of soup veggies
  • 1 bag of stewing vegetables
  • 2 tins of tomato soup
  • 2 beef stock cubes
  • 1 scotch bonnet chili
  • 2 tbs English mustard
  • Grated cheese for topping
  • Garlic baguette to dunk
  • Salt and pepper to taste

This is literally so easy, just put all ingredients into the pot. I cook it on high for about 5 hours. This ensures the beef is nice and tender.  Leave the chili whole for the duration of cooking. It will add flavour without adding heat. If, like me and my household, you like it hot then you can squish it up after, or take it out and cut it up. Remember to either use gloves or just don’t rub your eyes. I constantly cut them without gloves and then a few hours later, when I forgotten about the chili, rub my eye to find there is still a heck of a lot of residue on my hands. Once it is finished and plated up add some grated cheese for some extra decadence and serve.

Happy New Year to everyone and may it be a prosperous one for you all.

I hope you enjoy!

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