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Slow cooker beef and potato stew

A warm and hearty family meal. Slow cookers are great for busy people - switch on in the morning and come home to a tasty dinner.
  • 750 grams lean beef for casseroling (chuck or blade steak)
  • 750 grams potatoes, peeled or scrubbed
  • 1 large onion, peeled and chopped
  • 1/2 cup green olives, halved (optional)
  • 3 teaspoons crushed garlic
  • 1 can chopped tomatoes (400 gram can)
  • 1 1/2 cups low-salt beef stock (make by mixing 1 stock cube or 2 teaspoons of stock powder with 1½ cups water)
  • 2 tablespoons paprika
  • 1/4 cup chopped fresh parsley (optional)
  1. 1. Turn slow cooker onto LOW to pre-warm while you prepare the ingredients.
  2. 2. Cut beef and potatoes into 2cm pieces.
  3. 3. Put beef, potatoes, onion, olives and garlic into the slow cooker.
  4. 4. In a jug stir together the canned tomatoes, beef stock and paprika.
  5. 5. Pour into the slow cooker, stir to mix and cover with the lid.
  6. 6. Cook on LOW for 6 hours or on HIGH for 3½ to 4 hours without lifting the lid.
  7. 7. Once the cooking time is finished, check the beef for tenderness and cook for longer if required (you can turn the slow cooker onto HIGH to hurry it along).
  8. 8. Season with a little salt and pepper and sprinkle over chopped parsley.
Leftover stew is delicious eaten on toast.