Slow Cooked Beef Stew

A flavour packed slow cooked beef and vegetable stew

Submitted by: Ann Wyatt (Ankie)

Slow Cooked Beef Stew

A flavour packed slow cooked beef and vegetable stew
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Serving: 4
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes


  • 1kg Blade/Chuck/Casserole Beef (any cut will do)
  • 1 Onion
  • 10 Baby Potatoes (wash and leave skin on) cut slightly larger than the beef as they will break down during cooking
  • 4 good size carrots
  • 1 capsicum
  • 1 cup mushrooms (optional swap for other vegies)
  • 1 cup beans (optional swap for other vegies)
  • 3 Cloves of garlic squashed and diced up very small or grate on a herb grater or use a garlic press, alternatively 3 good shakes of garlic powder or 3 tsps. minced garlic in the jar
  • 2 Small chillies sliced and diced up very small and seeds taken out if you don’t want it too hot (optional)
  • 2 tbsps. Curry powder (depending on the day to how much I use if I want a strong curry flavour or not, this is optional)
  • 4 tbsps. Plain/corn flour (optional can add gravox mixed with water one hour before cooking finished)
  • 1 Bay leaf whole
  • 3 Beef Oxo cubes broken up
  • *4 good shakes of Masterfoods All-purpose seasoning
  • *4 good shakes of Jane’s Krazy Mixed up Seasonings Original Mixed up Salt (These are available in most Foodland’s)
  • 4 tbsps. Worcestershire sauce
  • 4 tbsps. Maggi Original seasoning (in little bottle usually near the seasonings in the shops not with the sauces (this always amuses me as it is not dry it is a liquid))
  • 4 tbsps. Soy sauce
  • ½ Cup red wine – optional can use water instead (I use Shiraz but whatever you use/drink will suffice)
  • 1 litre Beef stock
  • Extra water maybe required during cooking time


  • Dice meat into about 1cm cubes
  • Dice onion into small pieces put both to one side
  • Mix all ingredients except for vegetables, stock & flour marinate for at least 2hrs overnight best
  • When 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).
  • If 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
  • Add stock to slow cooker and give this a good mix and then add vegetables except peas or beans, stock/water should just cover everything.
  • Add peas and beans if wanted 1 hour before cooking time is finished along with gravox if adding this as a thickener
  • The 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.
  • Cook on low setting for 5-6 hours (this is dependent on your SC, I am using a Ronson )


  • Mix 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.
  • With 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

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