A healthy and wholesome meal for $1.70? Yep, I’m serious. This recipe from my latest book I Quit Sugar: Simplicious is literally the cheapest stew ever made. And with a few tweaks in can be turned into a healing autoimmune stew – my go-to fix on days when my Hashimoto’s is playing up.
This stew is drastically cheaper than chips. It’s also minimum fuss. Just dump all the ingredients into the slow-cooker and a few hours later you can tuck into a warming meal. To make my autoimmune version, see the ingredients you’ll have to swap below.
The Cheapest Stew Ever
- 2 onions, chopped
- 2 large carrots, cut into 3 cm chunks
- 2 large parsnips, cut into 3 cm chunks
- 2 swedes or potatoes, cut into 3 cm chunks
- 2 celery stalks, chopped, leaves reserved
- 2 bay leaves
- 1⁄2 teaspoon dried oregano
- 2 cups homemade Beef Stock
- 1 parmesan rind (if you have one in your freezer)
- 1.5 kg stewing beef (blade, chuck, brisket – whichever’s cheapest), cut into 2 cm cubes
- 1 tablespoon English mustard
- 1⁄2 teaspoon sea salt
- freshly ground black pepper
- 2 cups Par-Cooked ’n’ Frozen silverbeet or kale (page 22)