Slow Cooked Beef Stew

A classic dish and arguably what the slow cooker was made for, here’s the easy way to a brilliant beef stew…

Ingredients

  • 1.2 litres (2 pints) boiled water
  • ½ swede, diced
  • 3 medium sized carrots, diced
  • 20 whole button mushrooms.
  • 450g (1lb) large potatoes, diced
  • 1 whole onion, cut into slices
  • 900g (2lb) lean stewing steak, diced
  • 2 tablespoons cooking oil
  • 75g (3oz) plain flour
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • 3 beef stock cubes (add a fourth while cooking if you require more flavour)
  • A few pinches of ground black pepper
  • A couple of splashes of Worcester sauce
  • 1 teaspoon of Marmite
  • 2 tablespoons of tomato puree

Equipment

  • Slow cooker
  • 2 large bowls
  • Frying pan

Preparation

  • Preparation time: 30 minutes.
  • Cooking time: 5 – 8 hours
  • Serves – 6

Dice the potatoes, boil and simmer for around 10 minutes while carrying out the rest of the preparation.

Boil up the 2 pints of water while slicing the onions and dicing the vegetables and beef.

Place the onions and vegetables into the slow cooker.

Place the oil and beef into a large bowl and coat the beef.

Then mix the flour, herbs, pepper and three stock cubes into another large bowl before adding the beef (keeping the excess oil in the bowl) and coating it with the flour mix.

Add the oil from the bowl to a frying pan and sear the beef in the pan (keeping the excess flour mix in the bowl) before adding the Worcester sauce and Marmite and cooking for a further 5 minutes to seal in the flavour.

Add the rest of the flour mix to the vegetables in the slow cooker pot before pouring in the boiled water while stirring in to mix the flour.

Add the beef and juices to the cooker pot and then leave to simmer on low or medium until fully cooked. If the gravy is too thick, add water; if it’s too thin, add more flour.

Serve with crusty bread and pickled red cabbage or beetroot.

 

 

Slow Cooked Beef Stew
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 6
Recipe type: Slow Cooker
Cuisine: british
Prep time: 
Cook time: 
Total time: 
A classic dish and arguably what the slow cooker was made for, here’s the easy way to a brilliant beef stew...
Ingredients
  • 1.2 litres (2 pints) boiled water
  • ½ swede, diced
  • 3 medium sized carrots, diced
  • 20 whole button mushrooms.
  • 450g (1lb) large potatoes, diced
  • 1 whole onion, cut into slices
  • 900g (2lb) lean stewing steak, diced
  • 2 tablespoons cooking oil
  • 75g (3oz) plain flour
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • 3 beef stock cubes (add a fourth while cooking if you require more flavour)
  • A few pinches of ground black pepper
  • A couple of splashes of Worcester sauce
  • 1 teaspoon of Marmite
  • 2 tablespoons of tomato puree
  • Equipment
  • Slow cooker
  • 2 large bowls
  • Frying pan
  • Preparation
Instructions
  1. Dice the potatoes, boil and simmer for around 10 minutes while carrying out the rest of the preparation.
  2. Boil up the 2 pints of water while slicing the onions and dicing the vegetables and beef.
  3. Place the onions and vegetables into the slow cooker.
  4. Place the oil and beef into a large bowl and coat the beef.
  5. Then mix the flour, herbs, pepper and three stock cubes into another large bowl before adding the beef (keeping the excess oil in the bowl) and coating it with the flour mix.
  6. Add the oil from the bowl to a frying pan and sear the beef in the pan (keeping the excess flour mix in the bowl) before adding the Worcester sauce and Marmite and cooking for a further 5 minutes to seal in the flavour.
  7. Add the rest of the flour mix to the vegetables in the slow cooker pot before pouring in the boiled water while stirring in to mix the flour.
  8. Add the beef and juices to the cooker pot and then leave to simmer on low or medium until fully cooked. If the gravy is too thick, add water; if it’s too thin, add more flour.
  9. Serve with crusty bread and pickled red cabbage or beetroot.
Notes
notes

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