This simple meal below was made in the slow cooker / crockpot. You can also add any other vegetables you have in the fridge as well such as eggplant, bok choy, spinach etc.



  • 1 x onion, diced
  • 1 x tablespoon of minced garlic or 4 cloves crushed
  • Olive oil
  • 1 cup Leek, chopped
  • Celery, chopped (can use leaves)
  • Shallots
  • 4 x carrots, peel, cut in half and sliced.
  • 1 kilogram of chuck casserole beef
  • 600 grams potatoes (peeled if dirty), cut into 3cm pieces
  • 2 x 420g cans of diced tomatoes (or can also use a pasta sauce).
  • 2 x tablespoons of paprika
  • 2 x cups of beef stock
  • Fresh parsley
  • Sour cream


  1. In a large saucepan, drizzle a little olive oil and fry the onions, leek, garlic, celery and shallots (if adding other vegetables, add these also), and cook till transparent and soft.
  2. Add the carrots, frying for another 5 minutes.
  3. Add the chuck beef, cooking till brown, mix in the paprika, followed by the tomatoes or sauce; then the stock and potatoes (more stock may need to be added at this stage - depending of the thickness of the ingredients).
  4. Cover and place in oven for 1 to 2 hours on LOW heat. Beef should be tender and potatoes cooked through.
  5. Can then either add sour cream to stew or directly onto each persons plate with a sprinkle of chopped parsley.
  6. If cooking in the crockpot / slowcooker, place on LOW setting and cook for 6 to 8 hours.
  7. Serve on a bed of cooked rice, along with some steamed broccoli.