I love stew.
Warming, filling, wholesome, tasty.
The best thing to consume on a cold autumn day.
To be honest though, I love stew year round, even if it does taste that much better in winter.
This autumnal stew recipe is healthy, wholesome and very easy to batch cook.
I used two packs of beef in this recipe so I had enough for 6 meals. Slow Batch cooking really is one of the easiest ways to save time.
It might seem like cooking a stew for 4+ hours doesn’t save time, but:
- You can just shove all of the ingredients in a slow cooker and leave it.
- You cook a load of food so that you have zero prep time when you eat the leftovers at other meal times.
- You avoid buying small amounts of ingredients for lots of different meals. Trying to cook wildly different meals each night of the week is a recipe which will unnecessarily stress you out and likely be difficult to maintain over the long term, if you have a busy job, lifestyle etc.
I think that some of the most successful people who consistently maintain a healthier way of eating, do so because they simplify how they eat by:
- Batch cooking food
- Eating similar foods most of the time- whilst maybe getting more creative at weekends.
This was definitely one of the concepts that I agree with in Tim Ferris’ slow carb diettm.
Anyway, enough of the tangent, here’s the recipe.
What you’ll need
- 2 400g packs of diced beef
- 1 Butternut squash chopped into small squares
- 4 Portobello mushrooms sliced
- 2 Onions- chopped
- 2 Leeks chopped
- 1 Tin of tomatoes
- 2 bay leaves
- A good shake of thyme
- Beef stock cube
- 3 garlic cloves mashed.
- 400ml of water.
Add some olive oil to a big pot
Add the beef and cook until brown
Remove the beef from pan (if you can be bothered) and add the onions and leeks, cook until soft.
Chuck in the squash and mushrooms and cook for a few minutes.
Then add the thyme, bay leaves, stock cube, some pepper and garlic.
Give the stew a mix and then add in the tin of tomatoes.
Lastly add some water to the pot- enough to cover the stew.
Whack it in an oven at 150 for 4 hours+ mixing every now and again
Shove it in a slower cooked and let it do its magic.
The stew is ready when the beef is so tender you can cut it with a spoon and the mix has reduced into a thick sumptuous stew.
I served this with some crispy kale (spread some kale leaves in a baking tray and cook on 180 for about 10 mins—keep checking it to avoid burning)
Finish with some salt and pepper.
Enjoy : )