Ingredients (serves 6)

• 1kg Diced blade steak
• 2 Onions, diced
• 4 Large potatoes, peeled and cut Into small pieces
• 1 Sweet potato, peeled and cut into small pieces
• 3 Stalks celery, chopped
• 1 Parsnip peeled and cut into smaller pieces
• 3 Carrots, chopped
• Any other veg you have handy eg pumpkin, turnips etc
• 1 litre Stock - I used vegetable made from Vegeta stock powder
• 1/2 tsp Mixed herbs

Method

1. Turn on slow cooker (low)
2. Prepare veg. Add all veg to pot and layer meat on top.
3. Add stock and liquid. I mix the mixed herbs into the stock and pour the lot together.
4. Cook on low approx 6 hours, and if needed, turn into high for the last hour or so. If liquid has not evaporated, it can be thickened using a tbsp cornflour mixed with some water and stirred through stew. Allow to continue cooking for another 10 mins or so to cook out the cornflour.
5. Serve either as is or on a bed of rice.

Notes

I alter this depending on what veg (or meat!) we have on hand. It is very versatile!