Slow cooker beef stew with bake-and-smash potatoes
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Ingredients
400g lean stewing beef, cut into 3cm pieces
4 carrots, peeled and chopped
2 onions, finely sliced
4 garlic cloves, crushed
2 bay leaves
1 litre beef stock
2 tbsp flour
Bake-and-Smash Mash:
4Â small potato/sweet potato
4 tsp maple syrup
2 tsp fresh thyme leaves
salt and pepper
Method
You will need a slow cooker with 3.5-litre capacity. Preheat the slow cooker (if recommended by the manufacturer).
Place the beef, carrots, onions, garlic and bay leaves in the slow cooker. Use a whisk to blend the beef stock and flour. Pour the stock into the slow cooker, using just enough stock to cover the ingredients. Set the slow cooker to high and cook for 4 hours, stirring a few times.
Prick the sweet potato and bake at 180°C for 35-40 minutes or until tender. Mash with the maple syrup and the thyme, salt and pepper and serve with the stew.Â
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