Winter is well upon us here in Australia, but cold and rainy nights are no excuse to indulge in takeaway dinners every night. If you don’t already meal prep, why not dedicate one day of the week preparing dinner meals. Not only will you be better off nutritionally preparing weekly meals, but you will also save heaps of money.
For example, if you are a newbie, we highly recommend you read our meal prep tips and keep it simple- stick to one day and one meal – until you have gotten into the routine of meal prepping.
To get you started, we are kicking off our winter recipe series with a beef stew recipe.
We will be sharing some of our favourite hearty and protein-rich recipes that are packed with healthy, wholesome ingredients so keep an eye out for new recipe every month.
If you enjoyed this recipe, please comment below and share with your friends.
- 2 Tablespoons olive oil
- 1 kilo of stew meat, cut into cubes
- Salt and black pepper, to taste
- 500grams red potatoes, quartered
- 4 carrots, cut into slices
- 1 onion, diced
- 3 garlic cloves, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 Tablespoons Worcestershire sauce
- 1 Teaspoon dried thyme
- 1 Teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1/4 cup all-purpose flour
- Heat olive oil in a frying pan over medium heat.
- Season beef with salt and pepper and cook until evenly browned.
- Place beef, potatoes, carrots, onion and garlic into a 5.5L slow cooker. Stir in broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Season with paprika, salt, and pepper.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together flour and 1/2 cup stew broth.
- Stir in flour mixture into the slow cooker. Cover and cook on high heat until thickened.
Macros per serving
- Protein 36g
- Carbohydrate 19g
- Fat 11g