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Slow Cooker Beef Stew

Slow-cooker Beef Stew 

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5 from 10 reviews

In this comforting Slow-cooker Beef Stew, simple, low-cost meat and vegetables are cooked low and slow until fall-apart tender and full of flavour.

  • Total Time: 8 hours 10 mins
  • Yield: 4 1x

Ingredients

Scale
  • 1.2–1.5 kg (2 lb 10 oz–3 lb 5 oz) chuck (braising) steak, cut into bite-sized pieces
  • 1 tsp salt, plus extra to taste
  • ½ tsp cracked black pepper, plus extra to taste
  • ¼ cup (35 g) plain (all-purpose) flour
  • 3 tbsp olive oil
  •  ¼ cup (60 ml) water
  • 1 onion, chopped
  • 1 tbsp freshly minced garlic
  •  3 large carrots, peeled and sliced diagonally
  • 2 tbsp tomato paste (concentrated tomato puree)
  • 2 tbsp Worcestershire sauce
  • 3 cups (750 ml) beef stock
  • 1 tsp dried thyme or two sprigs of fresh thyme
  • 2 bay leaves
  • 1 cup (155 g) frozen peas
  • 3 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water

TO SERVE

Instructions

  1. Place the beef in a large, shallow dish and sprinkle it with the salt, pepper and flour. Use tongs to toss the beef so that it is evenly coated in the flour mixture.
  2. Heat half the olive oil in a large, heavy-based frying pan over medium–high heat. Cook the beef in batches, using more olive oil as needed (taking care to not overcrowd the pan, otherwise the beef will stew and not caramelise), for 2–3 minutes per batch, or until browned. Set aside on a plate.
  3. Add the water to the pan and scrape up any browned, sticky bits from the base.
  4. Add the onion and garlic, then cook, stirring, for 1–2 minutes.
  5. Transfer the beef, onion and garlic to the slow-cooker.
  6. Add the carrot, tomato paste, Worcestershire sauce, beef stock, thyme and bay leaves. Stir to combine. Cook on high for 3–4 hours or on low for 7–8 hours, or until the carrots and beef are tender.
  7. In the last 15 minutes of cooking, add the peas and cornflour mixture and stir them through. Remove and discard the bay leaves and thyme sprigs, if using. Leave the slow-cooker lid off (this will allow for the mixture to thicken slightly) for the last 15 minutes. 
  8. Season to taste with the extra salt and pepper, serve with mashed potatoes and a sprinkle of thyme leaves, if desired.

Equipment

Notes

Make ahead:

Prepare the stew ahead of time and refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. See reheating instructions below.

Leftovers:

Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight before reheating (microwave or stovetop), or reheat from frozen in a pan over medium heat, stirring occasionally until heated through.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 8 hours
  • Category: Appetisers , mains , starters , entrees , side dishes , soups , stews , salads , sandwiches , burgers , pasta , rice , seafood , vegetarian , desserts , baking , drinks , snacks , breakfast , gluten-free , dairy-free , low-carb , grilling , barbequing , holiday favourites , batch cooking , meal planning , budget-friendly , quick and easy , one pan , freezer friendly , chicken , beef , pork , lamb
  • Method: Barbequing-grilling , roasting , baking , frying , sauteing , boiling , simmering , steaming , slow cooking , grilling-broiling , braising , pan
  • Cuisine: Mexican , Italian , American , French , Asian , Greek , Thai , German , Indian , Middle Eastern , Mediterranean

Find it online: https://simplehomeedit.com/recipe/slow-cooker-beef-stew/