Beef Stew
June 3, 2018
Hearty beef stew!
- Prep: 10 mins
- Cook: 7 hrs 5 mins
-
10 mins
7 hrs 5 mins
7 hrs 15 mins
- Yields: 4 servings
Ingredients
1kg cubed chuck steak (3cm cubes)
8 small red potatoes, quartered
4 small carrots, cut into chunks
1 celery stalk sliced, leaves as well
1 small zucchini, cut into chunks
2 Tbsp cornflour (To thicken at the end)
FRESH HERBS (If using dry herbs 1/2 the amounts or use 1 1/2 tbsp mixed herbs)
1 1/2 tbsp each of oregano leaves, garlic chives, chives roughly chopped.
About 12cm stalk of rosemary or 1 tsp dried.
3 tbsp finely chopped parsley (Add at the end of cooking time)
Directions
1Heat oil in large pan or in slow cooker bowl ( If it has a sear mode) on medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.
2Add onion to pan/bowl and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute. (If using a pan after the 1 minute mark pour in some of the beef stock to deglaze the pan & pour in to slow cooker bowl. (The rest of the directions are for the slow cooker only)
3Pour in wine. Add stock, tomato paste, Worcestershire, sugar, paprika, salt, and pepper.
4Return beef to slow cooker bowl add vegetables & herbs (except parsley). Stir well. Cook on low 7 hrs
5Remove rosemary stalk & bay leaves, if needed thicken with cornflour mixed in 1/4 cup water and let cook for another 5 minutes..Add parsley & season to taste if needed.
6Serve with some crusty bread.
7You could cut the meat smaller if you like and add what ever vegetables you have on hand. You can also skip the browning sections and just put everything in the slow cooker to save some time.
8
Submitted by Ange Marie
14 Reviews
Maree
February 12, 2019
Thank you Paulene for response to my question re size of sc. going to have a go at halving the recipe in a smaller sc
Paulene @ Slow Cooker Central
February 4, 2019
A 5-6L would be ideal
Maree
February 2, 2019
Wondering what size slow cooker was used for this recipe
Petra
October 14, 2018
Easy to make tasty to eat and warm ip the tum on these cool miserable nights.
Seved woth thw xrusty bread and a glass of red
Issd mixed not drsh herbs and omitted the salt and sugar. Taste was still amazing
Only problem i had was it didn’t thick up well
Paulene @ Slow Cooker Central
September 25, 2018
You can replace with stock 🙂
Kylie
September 21, 2018
Do you have to use the red wine? Can it be substituted for anything? Thanks
A
September 19, 2018
My first slow cooking recipe it tasted amazing my husband was so impressed. Will definitely be cooking this again
Becca
August 3, 2018
Yum 😋
I’ve made this a few times now and it doesn’t disappoint!! The left overs ( if any) freeze well too.
the.ntons
July 30, 2018
Great comfort food for someone who wants more than 4 ingredient cooking. YUMM.
Jody
July 2, 2018
Do you use white sugar or raw and any kind of red wine or what do you recommend . Thanks
Michelle
June 28, 2018
This will be my only stew recipe from now on. I used mixed herbs instead of fresh. This fed a family of 5 including two teenage boys, with enough for a generous lunch for one the following day . I also chose to brown the beef beforehand as I had the time to spare, but will try just throwing everything in the slow cooker next time to see how that goes.
Geoff Hudson
June 25, 2018
So easy and very tasty. The whole family absolutely loved it. Will be doing this again for sure.
Natalie
June 14, 2018
This smelt so good as it was cooking and was yummy to eat too. I used the mixed herbs option instead of all the fresh herbs. I would say this recipe makes 4 generous servings. I will make it again.
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Jessica Furlong
April 16, 2019
I am trying this for the first time today. I omitted the capsicum as my family aren’t big fans of it and also used dried mixed herbs. I am hoping to get to the shops to get some crusty bread rolls before its ready. It already smells divine.