INGREDIENTS:

  • 1 leek, chopped
  • 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 2 cel­ery sticks, chopped
  • 2 car­rots, sliced length­ways
  • 100g/4oz ba­by sweet­corn cobs, sliced length­ways
  • 200g/7oz ba­by new pota­toes, halved
  • 225g/8oz lean rump steak, fine­ly sliced
  • 1ltml/4 cups beef stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the leeks, onion, gar­lic & cel­ery 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 pota­toes and steak are ten­der and cooked through. Check the sea­son­ing and serve.
  3. Any type of halved small or ba­by pota­toes will work well for this recipe, but you could just use chunks of reg­ular pota­toes too.

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