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

Dietary & Allergen Dairy Free, Nut Free, Soy Free

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 steak or chuck roast
¼ cup plain flour/all purpose flour
Salt and pepper to taste
1 tablespoon olive oil
1 brown onion/yellow onion finely chopped
3 cloves garlic finely chopped
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2-3 potatoes cut into 2–3cm (1 inch) cubes
2 carrots cut into 2–3cm (1 inch) cubes
750 ml beef stock
1 cup frozen peas

To Serve:

Bread mashed potato or rice
Fresh thyme or parsley

US Customary - Metric

Instructions

Cut the 700 grams to 1 kilogram beef chuck steak into 3cm (1 inch) pieces. Place in a large bowl or zip-lock bag with the ¼ cup plain flour/all purpose flour, Salt and pepper, and toss until evenly coated.
Heat the o1 tablespoon olive oil in a large frying pan over medium-high heat (or use the sear function on your slow cooker or multi-cooker). Brown the beef in batches for 3–4 minutes per batch, being careful not to overcrowd the pan. Remove and set aside.
In the same pan, cook the 1 brown onion/yellow onion and g3 cloves garlic for 2–3 minutes until softened and fragrant.
Transfer the beef, onion and garlic to the slow cooker. Add the 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 2-3 potatoes and 2 carrots. Season with a little extra salt and pepper and mix well.
Pour in the 750 ml beef stock and stir to combine.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef and vegetables are tender.
About 15 minutes before serving, stir in the 1 cup frozen peas and cook until heated through. Taste and adjust the seasoning if needed.
Spoon into bowls and serve with Bread, mashed potato or rice. Garnish with the Fresh thyme or parsley.

Video

Notes

Conventional 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 (160°C/325°F) 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.

Storage instructions: store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Nutrition