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Slow cooker roast beef stew
Fruit and vegetables
1
onion
, sliced
350g/12oz
carrots
, peeled and cut into 2–3cm/¾–1¼in batons
600g/1lb 5oz
potatoes
, peeled and cut into 4–5cm/1½ –2in chunks
Tins, packets and jars
4 tbsp
gravy
granules
2 tbsp
wholegrain mustard
Cooking ingredients
2 tsp vegetable, sunflower or
rapeseed oil
1
beef stock
cube, crumbled
salt and freshly ground
black pepper
Meat, fish and poultry
400–500g/14oz–1lb 2oz
beef
skirt, braising steaks or diced
beef
, chopped into 4–5cm/1½ –2in chunks
Other
12 frozen
Yorkshire puddings
(optional)
400g/14oz frozen
peas
Back to recipe
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