Slow Cooked Beef Stew
August 7, 2017
A flavour packed slow cooked beef and vegetable stew
- Prep: 20 mins
- Cook: 6 hrs
6 hrs 20 mins
- Yields: 4-6 servings depends if you add sides
1Dice meat into about 1cm cubes
2Dice onion into small pieces put both to one side
3Mix all ingredients except for vegetables, stock & flour marinate for at least 2hrs overnight best
4When ready to put in the slow cooker add the flour/corn flour to the meat and give a good mix (if using gravox as above add this one hour before finishing cooking).
5If you have a sear slow cooker add some oil and brown meat if you do not have a sear slow cooker you can either add the meat without searing or sear until brown in a fry pan
6Add stock to slow cooker and give this a good mix and then add vegetables except peas or beans, stock/water should just cover everything.
7Add peas and beans if wanted 1 hour before cooking time is finished along with gravox if adding this as a thickener
8The thing I love about recipes is if you don’t have something that is stated in the recipe make it your own and use something else or just omit things you don’t like.
9Cook on low setting for 5-6 hours (this is dependent on your SC, I am using a Ronson )
1Mix gravox with water to make a loose paste the amount is dependent on how much liquid you have and how thick you like your gravy, stir regularly I always add it slowly and at the last half hour decide if I need more this also applies if you have used flour/corn flour at the beginning. You can take off the lid to get it thicker in the last half hour if you would rather.
2With herbs and spices if you don’t want some things and want to add others it will not impact on the other ingredients used as far as measurements go.( what you like remember that some things don't need to cook as long as others this may impact on you leaving it to cook whilst out
Submitted by: Ann Wyatt (Ankie)
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