Its summer in the UK right now so why am i sharing a winter recipe? Because its cold, wet and we are all ill! We decided just before our last shopping trip to widen our variety of fresh vegetables that we buy so we picked a few new ones to try including eggplant, i can’t believe we have never bought it before! So today we decided to add it to our beef stew and it was a big hit!
I love, love stews because you can fill them with plenty of fresh vegetables! We used carrots, peppers, onions, spinich and the eggplant.
We buy our beef from the local farm shop, we love to buy local and support small businesses where we can, its always better quality!
Heres the recipe!!
350g stewing steak
2 red onions
4 large carrots
Couple handfuls spinich
2 tins chopped tomatoes
1 litre beef stock (we use kallo low salt)
2TBS Italian seasoning
Chop onions and peppers and place on the bottom of the slow cooker
Peel and chop carrots into about an inch long chunks
Cut the eggplant into cubes then add spinich, tomatoes and stock and stir
Lay beef on the top and sprinkle with seasoning
Cook for approx 6-8 hours on low or 4-6 hours on high carrots should be soft enough to easily put a fork in and beef falls apart easy.