Slow Cooker Beef Stew

This slow cooker beef stew is the ultimate classic comfort food. Simply prep, set, and forget, and at the end of the day you’ll have a rich and hearty dinner with tender vegetables and melt in your mouth pieces of beef. The whole family will be asking for seconds!

Course Main Course

Cuisine Australian

Prep Time 30

Cook Time 4

Total Time 4 30

Servings servings

Calories 337kcal

Author Sally

Equipment

Ingredients

700 grams to 1 kilogram beef chuck
¼ cup plain flour
Salt and pepper to taste
1 onion finely chopped
3 cloves garlic crushed
2-3 potatoes chopped into cubes
2 carrots chopped into cubes
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
3 cups beef stock
1 cup frozen peas

To Serve:

Bread mashed potatoes or rice
Fresh thyme or parsley

Instructions

Start by preparing the beef. Cut it into bite-sized pieces and add it to a large bowl or zip lock bag with the plain flour and season with salt and pepper. Toss the beef pieces in the flour mixture until they are evenly coated.
Heat a large pan over medium-high heat or use the sear function in your slow cooker/multi-function cooker. Add a little oil to the pan and then brown the beef in batches, ensuring not to overcrowd the pan.
Once the beef is browned, remove from the pan and add the onion and garlic cloves and cook until softened.
Add the beef and onion mixture to the slow cooker if you are using a separate pan. To the slow cooker, add the tomato paste, Worcestershire sauce, thyme, and season with salt and pepper.
Pour the beef stock into the slow cooker, and mix everything together with a wooden spoon.
Place the lid on the slow cooker and cook on low for 8 hours or on high for 4 hours.
About 15 minutes before serving, stir in the frozen peas. Continue cooking until the peas are heated through. Taste the stew and adjust the seasoning if needed.
Serve the slow cooker beef stew hot with your choice of bread, mashed potatoes, or rice and garnish with fresh thyme or parsley.

Notes

Conventional Oven Method: Make sure to use a large, heavy based pot on the stove and after searing the beef and cooking the onion, add in the tomato paste Worcestershire sauce and the potatoes and carrots. Cook for a few more minutes, scraping the bottom of the pan. Add back in the beef, thyme and stock and mix to combine. Place the lid on and add the pot to a low oven for 3-4 hours, checking occasionally to stir. If the stew is getting too thick, add a little water so it doesn’t dry out.

Nutrition