Good Old Rich Beef Stew

Submitted by Charmaine Lloyd

Good Old Rich Beef Stew

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Serving: 6
Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins

Ingredients
 

  • 1 kg diced beef or chuck steak
  • 2 large onions -diced
  • 3 carrots - sliced
  • 2 turnips - diced
  • 1-2 swedes -diced
  • 1-2 parsnips - diced
  • 1 kg washed potatoes -cubed
  • Salt and pepper to your liking
  • 1 litre liquid beef stock
  • 1 tablespoon mixed herbs
  • Gravy powder
  • BBQ sauce

Instructions
 

  • Put meat and all vegetables in slow cooker. Add liquid stock, mixed herbs and salt/pepper.
  • Cook for 6-8 hours on low.
  • About half hour before serving, mix couple of tablespoons of gravy powder with some of the liquid then add to slowcooker, stir until thickens. Add more if needed.
  • Add BBQ sauce (as much as you desire) to achieve a more richer taste.
  • Serve with mash spuds or rice.
Tried this recipe?Let us know how it was!

11 thoughts on “Good Old Rich Beef Stew”

  1. Made this today with the only exception was I put broccoli in very nice will make this again even the kids asked for seconds.

  2. Made this last night, absolutely delicious, I added quarter of a cabbage an hour before it was finished cooking… Yum yum yum

  3. Made this as a bulk freezer meal for my 10 month old. Absolutely delicious! Will be a go to meal for the whole family from now on!

  4. Oh my gosh this is amazing,
    Even my fussy husband enjoyed this
    Will definitely be making this a fair bit in winter

  5. Looks lush!! Ingredients say turnip & swede….they’re the same thing. So does that mean 4 of them??

    1. The rutabaga or swede differs from the turnip (Brassica rapa) in that it is typically larger and yellow-orange rather than white. … In the north of England and Scotland, the larger, yellow rutabagas are called neeps or swede from folk etymology, while the smaller white turnips are called turnips.

  6. Cooked this for 4.5 hours and the meat was incredibly dry and inedible. Used chuck steak so not sure what the problem was but there is no way i could have cooked this for 8 hours. The meat would have turned into rocks.

  7. I loved this. Just like my mums Irish stew. I added the swedes/turnips and onion in whole to extract the flavour but I don’t like them in my finished product (personal choice).

    We just served with crusty buttered bread to mop up the broth. So glad I can keep this recipe alive (just like mums) but adapted to slow cooker. Thank you.

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