Slow-cooker Beef Stew

The ultimate hands-off recipe for busy days! Simple, low-cost meat and vegetables are cooked low and slow until fall-apart tender and full of flavour. Prep in just 10 minutes in the morning, then walk through the door after school pick-up to the amazing aroma of this delicious, homemade, ready-to-eat dinner.

Ingredients

• 1.2 kg chuck (braising/casserole) steak, cut into bite-sized pieces
• 1 tsp sea salt flakes, plus extra to taste
• ½ tsp freshly cracked black pepper, plus extra to taste
• 35 g plain flour
• 3 tbsp olive oil
• 60 ml water
• 1 onion, chopped
• 1 tbsp freshly minced garlic
• 3 large carrots, peeled and sliced diagonally
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 750 ml beef stock
• 1 tsp dried thyme or two sprigs of fresh thyme
• 2 bay leaves
• 155 g frozen peas
• 3 tbsp cornflour mixed with 3 tbsp cold water

To Serve

• Freezer-friendly Mashed Potatoes
• Fresh thyme leaves (optional)

Method

1. Place the beef in a large, shallow dish and sprinkle with the salt, pepper and flour. Use tongs to toss the beef so that it is evenly coated.
2. Heat half the olive oil in a large, heavy-based frying pan over medium–high heat. Cook the beef in batches for 2–3 minutes per batch, or until browned. Set aside on a plate.
3. Add the water to the pan and scrape up any browned, sticky bits from the base.
4. Add the onion and garlic, then cook, stirring, for 1–2 minutes.
5. Transfer the beef, onion and garlic to the slow-cooker.
6. Add the carrot, tomato paste, Worcestershire sauce, beef stock, thyme and bay leaves. Stir to combine.
7. Cook on high for 3–4 hours or on low for 7–8 hours, or until the carrots and beef are tender.
8. In the last 15 minutes of cooking, add the peas and cornflour mixture and stir through. Remove and discard the bay leaves and thyme sprigs.
9. Leave the slow-cooker lid off for the last 15 minutes to allow the mixture to thicken slightly.
10. Season to taste with extra salt and pepper, serve with mashed potatoes and a sprinkle of thyme leaves.

Tips

• Browning the meat first is what gives the stew a deep flavour – don’t skip this step!
• Don’t skip the Worcestershire sauce – this is what really ups the flavour and adds “umami”.
• The stew needs time to cook so that the connective tissues in the beef can break down. If the beef is still firm at the end, continue cooking until tender.
• This recipe makes a big batch which you can freeze in portions for later use.