• 1 leek, chopped
  • 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 2 car­rots, chopped
  • 50g/2oz pre soaked pearl bar­ley
  • 2 cel­ery sticks, chopped
  • 225g/8oz lean rump steak, fine­ly sliced
  • 1ltml/4 cups beef stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the leeks, onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til they soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the veg­eta­bles are ten­der and the steak is cooked through. Check the sea­son­ing and serve.
  3. Any cut of beef steak will work fine for this recipe pro­vid­ed it’s sliced thin­ly enough