Slow Cooker Beef Stew

This hearty beef stew comes together with minimum effort. All you have to do is chop up the ingredients and let the slow cooker do the rest. On top of that, the beef comes out so tender too!

We used the Russell Hobbs Chalkboard Slow Cooker which we got from one of our partners STO (State Trading Organisation). The slow cooker has two heat settings; 1 for low and 2 for high. It also has the option of keeping the food warm, which we found to be really useful. Using the slow cooker was pretty straight forward; you just plug it in, put everything in and just let it be for the desired duration. The slow cooker comes with a chalkboard finish and chalks too and we thought this was a fun little detail.

Serves: 2-3

Ingredients:

• 250g beef
• 1 large onion
• 4 garlic cloves (1 ½ tbsp. minced)
• 1 tbsp. minced ginger
• 1 large potato
• ½ large carrot
• ½ red bell pepper
• 2 tbsp. olive oil
• 2 tsp. chilli powder (or to taste)
• 1 tsp. cumin powder
• ½ tsp. coriander powder
• ½ tsp. mixed herbs
• ½ tsp. ground black pepper
• 1 tsp. salt
• 2 small cans tomato paste
• 2 bay leaves
• ½ cup water
• ¼ cup coriander leaves

Instructions:

1. Cut beef into 1-inch cubes. Dice the onion and mince the garlic and ginger. Chop the potato, carrots and bell pepper into 1-inch cubes.
2. Add the olive oil into the Russell Hobbs Chalkboard Slow Cooker.
3. Then add onion, garlic, ginger, potato, carrots, bell pepper, chilli, cumin, coriander, mixed herbs, pepper, salt, tomato paste, bay leaves, beef and water. Mix well to combine.
4. Turn on the Russell Hobbs Chalkboard Slow Cooker and set the heat level to 2 (high).
5. Slow cook for 3 hours.
6. After 3 hours, remove the lid, add the coriander leaves and give it one good final mix and that’s it.