Hearty Beef Crockpot Stew
This is easiest prepared the night before and turned on in the morning before you leave the house for the day. You'll return to a house that smells fabulous and a dinner that's almost ready.
Leftovers freeze well for later use, and you can put pretty much any vegetables in this that you like -
the following is what I use.
1 kg diced beef
1 jar Dolmios Extra Spice Peppers pasta sauce
1 x 220g can of baked beans in ham sauce
A few drops of tabasco sauce
2 teaspoons curry powder
**Please note - as a guide, I chop the veges into pieces roughly 2cm square/round, but you can make them any size you like - just don't make them too big otherwise they won't cook through. I also use frozen broccoli and cauliflower, simply because it's easiest for me**
2 medium potatoes, peeled and chopped
1/2 a medium gold sweet potato, peeled and chopped
1 medium carrot, peeled and chopped
1/2 a dozen chunks of peeled pumpkin (I use butternut)
2 x brown onions, peeled and chopped
1/2 a red capsicum, deseeded and sliced to desired thickness and length
1 x zucchini, chopped
About 1 cup each of broccoli and cauliflower
Mix all the ingredients together in a large bowl (easier than doing it in the crock pot)
then put the whole lot into the crock pot
Turn on low and leave for 12 hours - stir just before you leave in the morning,
and a couple of times when you return in the evening
When done, thicken if desired with a little plain flour mixed with water