Beef Stew Slow Cooker
How to make a delicious Beef stew in your slow cooker (Crock-pot) The ultimate comfort food, easy step by step instructions, from start to finish.
Ingredients
Method
- 750g / 26½oz Stewing Beef (Large Diced)
- 300g / 11oz Baby Potatoes (Skins on)
- 90g / 3oz Leeks
- 130g / 4½oz Carrots
- 130g / 4½oz Swede/Turnip/Rutabaga
- 130g / 4½oz Onion
- 2 Bay leaves
- 30g / 1oz Tomato Paste
- 570mls / 1 Pint Beef stock
- 150mls / 1 Glass Red wine (Optional)
- 2tsp Corn flour/Starch in 20mls Cold water
- Salt n Pepper to taste
- 2tbls Olive oil
- This recipe is for a 2.5ltr capacity slow cooker.
- Place a large frying pan on a high burner and add 2tbls of Olive oil to the pan.
- Once hot, add the diced beef and fry until it has a light brown colour.
- Turn your slow cooker to the high setting.
- Add all of the prepared vegetables, that’s in the ingredients list, or you can change the combination of vegetables to the ones that you like.
- Add the beef stock to the slow cooker, you can make the stock hot or cold depending on how long you wish to cook the stew, see the video for a full explanation.
- You can now add the red wine, bay leaves and the tomato paste to the pot.
- You can now add the seared beef to the pot.
- Finally, season the stew with salt and black pepper to suit your taste.
- Once the stew has started to simmer, turn the slow cooker to low.
- Place the lid on, and allow it to cook slowly for 3 to 4 hours.
- Once the meat is fall apart tender, you can thicken the stew with the corn flour/starch (see the ingredients list for measurements).
- Once thickened, serve the stew piping hot with crusty farmhouse bread.
- Enjoy.
Equipment & products used in my kitchen and videos
