The lovely lady downstairs has an enormous rosemary bush so there is never a shortage of rosemary for me to cook with. Beef seems to go very well with fresh rosemary. The weather is still quite warm on the Gold Coast, so this meal was not exactly a light summer dinner, however, preparing it in the slow cooker means that I do not have to come home after work and cook. The slow cooker is ideal for making a large meal that lasts several nights, which is great for saving money. This stew really is a complete meal with protein from the beef, adequate carbohydrates and fibre from the beans and vitamins and minerals from the array of vegetables. If you get tired of this stew after one or two nights, place the leftovers into containers and freeze. You can then pull this out when you need a quick dinner and are too lazy to cook. For me, the beans and vegetables provide sufficient carbohydrates, however, if you are a particularly active individual, such as my boyfriend who is a carpenter and a skateboarder and surfer in his spare time, then serve this thick stew with a baked potato topped with a spoonful of Greek yoghurt. For most people who are sitting at a desk all day, the potato really is not necessary. Beef, bean and rosemary stew
Makes 6 servings
500 grams grass fed stir fry beef
1 onion, diced
2 cloves garlic, minced
1 400 gram tin of four bean mix
1 400 gram tin of diced tomatoes
1 small tin of tomato paste
2 beef stock cubes
2 sprigs of rosemary, leaves stripped off the sprig and roughly chopped (can substitute with 2 tablespoons of dried rosemary)
2 cups of frozen mixed vegetables (carrots, broccoli, cauliflower)
1 cup frozen peas
- Place all ingredients into a slow cooker and mix to combine. Turn the slow cooker onto low and cook for 9 hours.
Average cost per serve = approximately $1.83 based on groceries purchased at Aldi and rosemary courtesy of Jo downstairs – thank you!