This old fashioned beef stew made in the slow cooker is loaded with hearty vegetables. Perfect for feeding a whole family of hungry tummies or if you are making beef stew for two, this dish can be frozen and eaten at a later date.
How to make slow cooker beef stew: key tips
Tossing your beef in some flour before adding it to the slow cooker ensures that the pieces retain their juices and don’t lose their flavour to the liquid in the slow cooker. The flour also works to thicken the gravy in the cooker.
I like to brown the coated meat for extra assurance that my beef will become succulent. Some people also like to add a tablespoon or two of tomato paste after browning the meat for extra flavour. My slow cooker has a searing bowl, which makes things easy, but you can just as easily do all this in a frying pan and then transfer the meat across to the slow cooker.
Cook your stew until the meat is meltingly tender and the gravy is lovely and thick. You can remove the lid for the last 30 minutes of cooking to reduce the gravy further if you find it is a little too thin.
Key ingredients in this slow cooker beef stew recipe
You could use beef cheeks, beef shin or chuck steak for this recipe which are all good options for slow cooking and are available from the supermarket and butchers. Cut the meat into cubes about 2.5cm, which is an ideal bite size.
There are some bay leaves in this recipe and you can use either fresh or dried. Dried herbs work really well in slow cooks as there is ample time for them to release their flavours. I like to use a mix of both dried and fresh, depending on what I have in the crisper or garden at the time. When using fresh, you’ll need to add a little more, as fresh herbs aren’t quite as potent as dried herbs.
There is a lot of garlic in this recipe, which I don’t mind. But feel free to cut the cloves back to just 2, if you would like to opt for a more subtle garlic flavour.
I seem to have my slow cooker out on the bench for the entire winter every year! It’s a great excuse to try some mouth-watering slow cooker recipes. Follow them up with some casserole recipes for a change.
This recipe was originally submitted by bonniebraes, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 450g beef steak, cubed
- 1/4 cup Woolworths Essentials Plain Flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups beef stock (liquid)
- 1 tsp Worcestershire sauce
- 5 garlic cloves
- 1 bay leaf
- 3 medium potatoes, diced
- 4 carrots, sliced
- 1 onion, chopped
- 2 celery stalks, sliced
Method
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Step 1Cut meat into 2.5cm cubes. Combine flour, salt and pepper.
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Step 2Coat meat in seasoned flour.
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Step 3Add reamining ingredients and mix well.
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Step 4Cover and cook for 12 hours on low, or 4-6 hours on High.
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Step 5Stir before serving.
Equipment
- 1 slow cooker
Recipe Notes
I used beef stew meat.
Can you put raw beef in the slow cooker?
Yes, you can put raw beef straight into the slow cooker, just make sure you allow enough time for it to fully cook whilst in there. Browning off your meat before adding it to your slow cooker does add depth of flavour, so if you can we do recommend doing it.
How do I slow cook beef stew?
Always follow your recipe and check the meat before plating your dish. As a general rule guide for beef cut into 2cm cubes we suggest low heat for 7-8 hours or high heat for 3-4 hours.
How much water do you put in the slow cooker for stew?
We recommend enough water or liquid to just cover your meat and vegetables. Be cautious of over or under filling, as it may overflow or affect how your stew will cook. Over time the liquid will reduce when using a slow cooker.
Why is my beef chewy in slow cooker?
You need more time, if your meat is too chewy this means that the collagen hasn't fully broken down. We recommend you extend the cook time and make sure there is enough liquid for the extra time.
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