Slimming World Turkish Beef Stew In The Slow Cooker
Turn on the slow cooker and place it on high.
Remove the fat and dice the beef into bite sized chunks.
Peel and dice the onion and place it in the slow cooker with the beef, the cumin and the olive oil. Give it a good mix with your hands and leave it for 20 minutes.
Drain and rinse the canned beans to remove the excessive amount of salt.
Dice the fresh tomatoes.
Add to the slow cooker the two cans of tinned tomatoes, the fresh tomatoes, the tomato puree and the beans as well as the rest of the seasoning.
Add the beef stock.
Stir well and cook for the remainder of the four hours.
We find that the slow cooker is the best option with this as it makes the beef lovely and tender and stops it from having that chewy texture.
We used some beef stewing steak in this recipe but you could use whatever beef is cheap to make it budget friendly for your family. Because with it being slow cooked tough cuts can be delicious.
Remember to chop off all visible fat to make it Slimming World friendly.
I used standard size cans of tomatoes and beans. They are 300g.
For Syns it is 6 Syns for the whole dish and when you are feeding 4 this works out at just 1.5 Syns per person.
This dish is traditionally cooked with lamb stewing steak but both chicken or beef are commonly used.
Calories: 208kcal | Carbohydrates: 8g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 282mg | Potassium: 639mg | Fiber: 1g | Sugar: 4g | Vitamin A: 890IU | Vitamin C: 14.7mg | Calcium: 48mg | Iron: 2.6mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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