This slow-cooker old fashioned beef stew recipe was in the October Better Homes and Gardens Slow Cooker magazine. Just looking at the picture of it in the magazine made me hungry!
The end result is the most delicious comforting bowl of beef stew. The meat and vegetables are lovely and tender and together with the full of flavour gravy, it's just perfect.
Tip
- This slow-cooker old fashioned beef stew recipe is easily halved if you’re cooking for less people.
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Ingredients
- 3 tbsp vegetable oil
- 130g onion, thinly sliced
- 100g celery, thinly sliced
- 3 cloves garlic, crushed
- 750g stewing or braising steak, cut into 3cm chunks
- salt and freshly ground black pepper
- 450g baby potatoes, halved
- 4 carrots, peeled and cut into 2.5 to 3.5cm pieces
- 900g beef stock (made using 2 stock cubes or pots)
- 2 tbsp tomato puree
- 2 tbs Worcestershire sauce
- 1 tsp dried thyme
- 0.25 tsp black pepper
- 34g plain flour
- 45g butter, softened
- 210g frozen peas or petit pois
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Instructions
- In a large frying pan or skillet heat 1 tbsp of the oil over a medium heat. Add the onion, celery and garlic and cook for about 10 minutes, stirring frequently, until the onion is golden. Transfer to the slow cooker.
- Season the meat with salt and freshly ground black pepper. Heat another tbsp of oil in the frying pan or skillet over a medium to high heat. Add half of the meat and cook for about 5 minutes, stirring frequently, until browned. Transfer to the slow cooker with the onion mixture. Repeat with the remaining oil and meat and transfer it to the slow cooker with the rest of the meat and onion mixture.
- Add the potatoes, carrots and stir in the stock, tomato puree, Worcestershire sauce, thyme and pepper. Cover and cook on low for 10 to 12 hours, or high for 5 to 6 hours, until the meat and vegetables are tender. If using low, turn to high.
- In a small bowl combine the flour and butter. Stir the butter mixture and peas into the beef mixture. Cover and cook for 10 to 20 minutes, until thickened. Season to taste, and serve.
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Slow-Cooker Old Fashioned Beef Stew
Ingredients
- 3 tbsp vegetable oil
- 130g onion thinly sliced
- 100g celery thinly sliced
- 3 cloves garlic crushed
- 750g stewing or braising steak cut into 3cm chunks
- salt and freshly ground black pepper
- 450g baby potatoes halved
- 4 carrots peeled and cut into 2.5 to 3.5cm pieces
- 900g beef stock made using 2 stock cubes or pots
- 2 tbsp tomato puree
- 2 tbs Worcestershire sauce
- 1 tsp dried thyme
- 0.25 tsp black pepper
- 34g plain flour
- 45g butter softened
- 210g frozen peas or petit pois
Instructions
- In a large frying pan or skillet heat 1 tbsp of the oil over a medium heat. Add the onion, celery and garlic and cook for about 10 minutes, stirring frequently, until the onion is golden. Transfer to the slow cooker.
- Season the meat with salt and freshly ground black pepper. Heat another tbsp of oil in the frying pan or skillet over a medium to high heat. Add half of the meat and cook for about 5 minutes, stirring frequently, until browned. Transfer to the slow cooker with the onion mixture. Repeat with the remaining oil and meat and transfer it to the slow cooker with the rest of the meat and onion mixture.
- Add the potatoes, carrots and stir in the stock, tomato puree, Worcestershire sauce, thyme and pepper. Cover and cook on low for 10 to 12 hours, or high for 5 to 6 hours, until the meat and vegetables are tender. If using low, turn to high.
- In a small bowl combine the flour and butter. Stir the butter mixture and peas into the beef mixture. Cover and cook for 10 to 20 minutes, until thickened. Season to taste, and serve.
Notes
Tip
- This slow-cooker old fashioned beef stew recipe is easily halved if you’re cooking for less people.
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