Slow cooker beef and kidney stew

kidneys

🥗Healthier: chicken liver

💰Cheaper: beef heart

Chicken liver is leaner while beef heart is less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories, while bouillon is cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a cheaper thickener.

Coat the cubed meat with flour seasoned with salt and pepper and brown in sunflower oil. Transfer the browned meat to a slow-cooker.

Add the diced kidney to the pan and fry until it is no longer pink. Add the kidney to the slow-cooker.

Fry the chopped onions, thyme and garlic in the same pan until just translucent. You may need to add a little extra oil. Add the onions to the slow-cooker.

If you are using mushrooms, fry them in the same pan until they soften and release their juices. Add to the slow-cooker.

Add the shredded cabbage, grated potato, carrots and potatoes to the slow-cooker.

Pour in the stock and add the tomato paste, Worcestershire sauce, salt and pepper. If you are using red wine add it here too.

Stir well then put the lid on the slow-cooker and leave on high for 5 to 6 hours, or on low for 6 to 8 hours until the meat can be shredded with a fork.

Check the consistency of the stew. If it is too thin, make a slurry of 2 teaspoons of cornstarch (cornflour) in 2 tablespoons of water and drizzle in slowly, stirring, until the desired thickness is reached.

Serve hot, with slices of crusty bread to mop up the juices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens