Cooked - Slow Cooker Beef Stew

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Beef Stew

1.0

3 cups beef stock/broth, low sodium (750ml)

2 tbsp tomato paste

½ cup plain flour / all-purpose flour (75g)

1 ½ tbsp olive oil

1.25kg/ 2.5lb chuck beef, cut 3 – 4cm/ 1.2 – 1.4” cubes

¾ tsp cooking salt / kosher salt

½ tsp black pepper

1 large onion, halved then sliced

2 garlic cloves, finely minced

2 cups red wine (500ml, I use pinot noir), sub more 0% wine or beef stock

1 beef stock cube (bouillon cube), crumbled (I use OXO)

2 tsp Worcestershire sauce

2 bay leaves, fresh or dry

3 sprigs fresh thyme or ½ tsp dried thyme

½ tsp cooking salt / kosher salt

¼ tsp black pepper

3 large carrots, peeled, cut into big bite size pieces

2 celery sticks, cut into 4cm/1.6″ pieces

400g / 14oz small cocktail potatoes (halve or quarter larger ones)

1 cup frozen peas (still frozen)

Mix 1 cup stock, tomato paste and flour in slow cooker until lump-free (use whisk if needed) then mix in remaining stock.
Sprinkle beef with salt and pepper, heat oil in large fry pan (skillet) on high heat. Brown beef pieces in batches (~3 – 4 min), add to slow cooker (leave fat in pan).
Saute onion in remaining fat until tinged gold and softened. Add wine and boil until reduced by 75%. Add to slow cooker.
Add stock cube, Worcestershire, bay leaves, thyme, salt, pepper, stir. Add carrots, celery and potato, push in to submerge as best you can (some sticking up is fine).
Slow cook 10 hours on low or 6 hours on high. Stir in peas, leave for few minutes, serve stew over mash or with crusty bread for dunking!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stew

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 8h

Created 2 weeks ago

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