I really love it when a brand listens to us as parents and brings us new more natural products where you can actually understand what the ingredients are on the packet. Continental have done just that!
They have created a brand new range called Naturally Tasty which is full of natural ingredients such as herbs, spices and vegetable pieces.
This new range offers all the convenience and reliability of a recipe base, with the satisfaction of knowing exactly what’s in the packet.
There are four new recipe bases; Beef Stew, Chilli Con Carne, Chicken Curry and Spaghetti Bolognese. The RRP is $2.40 and the range is available from Coles and IGA nationally.
I am using the Beef Stew to make a delicious Beef and Red Lentil Stew in the slow cooker. I love the concept of slow cooking but I always seem to end up with the same flavour when I cook a beef dish. Giving the beef stew packet a go in the slow cooker meant that the dish came out with such a lovely flavour. The whole family enjoyed the change in flavour and I loved that the meal was demolished with no complaints.
I pre-prepared this meal as a dump bag style meal that I prepped on the day of my grocery shopping when the meat was fresh and then froze until I was ready to cook the meal. The night before I was going to cook it I simply removed from the freezer and defrosted in the fridge overnight ready to be “dumped” into the slow cooker in the morning before I left for work. Check out the video at the end to see how easy it is to prepare a dump bag.
This is such an easy meal to prepare as the Continental Naturally Tasty Beef Stew packet takes care of all the flavour seasoning’s which means the ingredient list on this recipe is quite small.
INGREDIENTS
1 Packet Continental Naturally Tasty Beef Stew
500gm Beef Chuck Steak (or casserole beef) etc.
½ Cup Red Lentils
1 Carrot, diced
1 Sweet Potato, diced
1 Potato, diced
300 ml Water
Serve with steamed vegetables and rice if you like.
LET’S PUT IT ALL TOGETHER
1. Using a large zip lock bag, add all of the ingredients except the water. Give them a good shake and massage to work the ingredients through.
You can now either freeze this if your meat needs to be used before the date you are going to cook it. Or it can be placed in the fridge for a day or two before you need to use it as long it is within the date range of the meat expiry.
2. If frozen, remove from the freezer and defrost in the fridge overnight before the morning of cooking.
3. Dump the ingredients into the slow cooker, add the water and stir through. Set on low for 8 hours or high for 4 hours to cook.
Serve with steamed vegetables and rice. Also a dollop of sour cream is delicious.
This is a sponsored post for Continental. All images, opinions and recipe are my own.
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