Slow-cooker Beef Stew
Servings: 4
Calories: 947kcal
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.
Ingredients
- 1.2 kg chuck (braising/casserole) steak, cut into bite-sized pieces (see note 1)
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper, plus extra to taste
- 35 g plain (all-purpose) flour
- 3 tbsp olive oil
- 60 ml water
- 1 onion, chopped
- 1 tbsp freshly minced garlic
- 3 large carrots, peeled and sliced diagonally
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 750 ml beef stock
- 1 tsp dried thyme or two sprigs of fresh thyme
- 2 bay leaves
- 155 g frozen peas
- 3 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water
TO SERVE
- Freezer-friendly Mashed Potatoes
- Fresh thyme leaves (optional)
Instructions
- Prep the beef – 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.
- Brown the beef – 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.
- Add the water to the pan and scrape up any browned, sticky bits from the base.
- Add the onion and garlic, then cook, stirring, for 1–2 minutes.
- Transfer to the slow-cooker – Transfer the beef, onion and garlic to the slow-cooker.
- Cook – 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.
- 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.
- Serve – Season to taste with the extra salt and pepper, serve with mashed potatoes and a sprinkle of thyme leaves, if desired.
Notes
Note 1 – This recipe works for 1.2–1.5 kg (2 lb 10 – 3 lb 5 oz) beef.
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.Nutrition Facts
Slow-cooker Beef Stew
Amount per Serving
Calories
947
% Daily Value*
Fat
62
g
95
%
Saturated Fat
22
g
138
%
Trans Fat
3
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
33
g
Cholesterol
204
mg
68
%
Sodium
1443
mg
63
%
Potassium
1889
mg
54
%
Carbohydrates
35
g
12
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
65
g
130
%
Vitamin A
8201
IU
164
%
Vitamin C
25
mg
30
%
Calcium
122
mg
12
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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