Beef Stew

  

June 3, 2018

Beef Stew 5 0 5 7

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

3 Tbsp olive oil

1kg cubed chuck steak (3cm cubes)

1 med onion, diced

3 cloves garlic, minced

1/4 cup red wine

3 cups real beef stock

2 Tbsp tomato paste

1 Tbsp Worcestershire sauce

1 1/2 tsp sugar

1/2 tsp smoked paprika

1/2 tsp salt

1/2 tsp cracked pepper

8 small red potatoes, quartered

4 small carrots, cut into chunks

1 celery stalk sliced, leaves as well

1 small zucchini, cut into chunks

1/4 cup diced red capsicum

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 tbsp sage,

1/2 tbsp thyme leaves

1 1/2 tbsp each of oregano leaves, garlic chives, chives roughly chopped.

3 bay leaves

About 12cm stalk of rosemary or 1 tsp dried.

3 tbsp finely chopped parsley (Add at the end of cooking time)

Crusty bread (optional)

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

00:00

10 Reviews

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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