Name: Nanna's slow cooker beef stew recipe
Ingredients: 1 kg gravy beef cubed; 2 Tbsp plain flour to coat; 1 pinch pepper; 2 onions sliced; 2 carrots large sliced thin; 4 potatoes, cubed (see notes); 125.00 ml water; 4 heaped tsp Massel* Beef Stock Powder; 125.00 ml tomato sauce; 62.50 ml Worcestershire sauce; 20.00 ml brown sugar; 4 bay leaves

by Paulene Christie Last updated on 04/19/2023

This is a slow cooker conversion of our traditional beef stew which means it even easier to make! After few hours in the crockpot, the meat, carrots and onions become irresistibly soft and tender. - Paulene Christie

Ingredients

1 kg gravy beef cubed
2 Tbsp plain flour to coat
1 pinch pepper
2 onions sliced
2 carrots large sliced thin
4 potatoes, cubed (see notes)
1/2 cup water
4 heaped tsp Massel** Beef Stock Powder
1/2 cup tomato sauce
1/4 cup Worcestershire sauce
1 tbs brown sugar
4 bay leaves

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Toss meat in flour and season with cracked pepper. Place in a slow cooker. Add onions, carrots, and potatoes. Combine water, beef stock, sauces, and sugar. Pour over meat and vegetables. Mix until combined. Add bay leaves.
Step 2

Slow cook on HIGH for 5 hours or LOW for 8 hours. Remove bay leaves. Serve.

Recipe Notes

from Australia’s Best Recipes team

How small should I cut the vegetables for use in the slow cooker?

For hard root vegetables, like carrot, potato etc it’s best to keep them thin sliced or small cubed to make sure they cook lovely and tender by the end of cooking time in the slow cooker.

Do I need to add more liquid to the slow cooker?

Slow cooking needs less liquids than other cooking methods. The closed lid means less evaporation, and the liquids released from the meat and condensation from the lid during cooking all adds to extra liquids by the end.
For this reason, minimal liquids are added at the start, but don’t worry you’ll have plenty of the delicious gravy/sauce by the end.