Tender Beef Stew in the Slow Cooker: The Ultimate Comfort Food
This is such a great family meal and so great in the winter months. Nothing says comfort like a hearty beef stew on a cold day. And what could be better than having it simmering away while you go about your day, ready to serve with a side of creamy mashed potatoes? This Slow Cooker Beef Stew is a perfect family meal – tender chunks of beef, rich broth, and a medley of vegetables, all cooked low and slow to bring out the best flavours.
Ingredients
- 1200 g stewing beef (don’t use lean beef – fatty cuts like chuck work best)
- 3tbs (heaping) plain flour
- Salt and pepper to taste
- 1 tbs brown sugar
- 2 tbsp tomato puree
- 2 tbsp Worcestershire sauce
- 2 medium onions, sliced
- 2 medium carrots, diced
- 2 sticks of celery, chopped
- 750 ml beef stock (I used 2 Knorr stock pots)
- 1 glass red wine (about 125ml)
- 2 bay leaves
- 2 sprigs rosemary
- 2 tbsp cornflour (cornstarch) to thicken the sauce
- 2 tbsp soy sauce (for added depth of flavor)
Instructions
Step 1: Prepare the Veggies and Beef
- Start by prepping all your vegetables. Peel and slice the onions, carrots, and celery. Set them aside.
- Next, cut the stewing beef into bite-sized cubes. You want to make sure your beef is well-marbled, as the fat will break down during slow cooking, making the stew rich and tender. Don't skimp on fat – lean cuts won’t give you the same melt-in-your-mouth texture.
Step 2: Brown the Beef
- This step is crucial for deep flavour. Warm a frying pan over high heat – it should be smoking just slightly when you add the beef. Drizzle in some oil, then add the beef in batches. Be sure to brown each piece of meat on all sides. The key here is to seal the beef, creating a caramelised, brown crust that will add richness to the stew.
- Once browned, transfer the beef to a bowl and repeat with the next batch. Keep all the browned bits and juices from the pan – we’ll use that for flavour!
- In the same pan (no need to clean it), add the sliced onions and sauté them over medium heat until they become soft and golden, about 5-7 minutes. Sprinkle a pinch of salt and pepper as they cook. This will add extra flavour to the base of the stew. Once they’re done, transfer the onions to the slow cooker.
Step 4: Assemble the Stew in the Slow Cooker
- Add the browned beef to the slow cooker, along with the flour and another good pinch of salt and pepper. Toss it all together to coat the beef in the flour (this will help thicken the sauce as it cooks).
- Stir in the tomato puree, Worcestershire sauce, and brown sugar. Then, add the cooked onions, diced carrots, and chopped celery.
- Pour in the red wine (this will add great depth and richness), followed by the beef stock. If you need a little extra liquid, add a splash more wine or water.
- Tuck in the bay leaves and rosemary sprigs. These will infuse the stew with herby goodness.
Step 5: Let it Cook
- Put the lid on the slow cooker, and set it to cook:- 6 hours on High- 9 hours on Medium- 12 hours on Low (If you have all day, this is the best option for maximum flavour.)
- I cooked mine for 6 hours on High, and the beef was wonderfully tender. Slow cookers vary, so you’ll want to check the beef at the 6-hour mark – it should be fork-tender and easily shredded.
Step 6: Thicken the Sauce (Optional)
- If you prefer a thicker sauce, make a cornflour (cornstarch) slurry: in a small mug, mix the cornflour with 3 tablespoons of cold water to form a smooth paste. Stir the paste into the hot stew and cook for another 15 minutes on High to thicken the sauce.
- Once the stew is done, give the sauce a taste. You can add a splash of soy sauce to enhance the umami flavour, or adjust the seasoning with a bit more salt or pepper if needed.
Tried this recipe?Let us know how it was!