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/all purpose 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

Cut the beef into bite-sized pieces. Place in a large bowl or zip-lock bag with the plain flour, salt, and pepper. Toss until all pieces are evenly coated.
Heat a little oil in a large pan over medium-high heat (or use the sear function on your slow cooker/multi-cooker). Brown the beef in batches, being careful not to overcrowd the pan. Remove browned beef and set aside.
In the same pan, add the onion and garlic. Cook until softened and fragrant, about 2-3 minutes.
Transfer the beef, onion, and garlic to the slow cooker. Add the tomato paste, Worcestershire sauce, thyme, and season with a little extra salt and pepper. Mix well.
Pour in the beef stock and stir to combine all ingredients.
Cover and cook on low for 8 hours or high for 4 hours until the beef and vegetables are tender.
About 15 minutes before serving, stir in the frozen peas. Cook until heated through. Taste and adjust seasoning if needed.
Spoon the stew into bowls and serve with bread, mashed potatoes, or rice. 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