As explained in the main post we did a leftovers beef stew even though we had no leftover beef and we had no leftover stew. What we did have leftover however is gravy which we somehow looked at and thought hmmm that would make a good beef stew. The beef stew was slowly cooked in the slow cooker, mainly because we believed that the beef would taste better being slowly cooked in the slow cooker but also because the slow cooker is threatening to walk out on us as we don’t pay it the attention it feels it deserves at the moment, which is a long winded way of saying that we aren’t using the slow cooker much at the moment and has now led to an even longer explanation on our current slow cooker use or rather the lack of it. Shall we get on with the beef stew? We think we should. (Meg is once again shaking her head!)
- 450g diced beef
- 500ml beef stock
- Leftover gravy
- Leftover veg (which we didn’t have so used a handful of carrots and a handful of sprouts)
- Place the beef and the gravy in the slow cooker pot on the hob or just use a pan.
- Sear the beef until browned.
- Place the slow cooker pot back into the slow cooker.
- Add the stock and vegetables.
- Cook on low for five hours.
The reason that we didn’t add herbs or spices of any kind was because there was quite a lot in the gravy that we had leftover from lunch which consisted of the stock and onions that the roast chicken we had for lunch was cooked in. The beef stew is currently cooling ready to be placed into the freezer ready for when the weather is a little less hot than it currently is!! We’re British, we need at least one weather reference!! For this stew, any combination of vegetables would work and whilst we didn’t have any leftover, this would be a perfect way to reduce food waste and prepare some freezer meals.