Slow Cooker Beef Stew

Ingredients

• 600 g beef (cut into small chunks)
• 2 tbsp cornflour
• 2.5 carrots (chopped; source gives a range of 2–3)
• 500 g new potatoes (halved)
• 2 celery (chopped)
• 1 onion (chopped)
• 1 tbsp lazy garlic
• 1 tbsp tomato purée
• 700 ml beef stock (made with two stock cubes or one stock pot)
• Worcestershire sauce (a good sprinkle)
• soy sauce (a good sprinkle)
• 1 tsp paprika
• 0.5 tsp black pepper (or a little more to taste)
• fresh rosemary (a bunch, chopped)
• salt (to season)
• chunky bread (to serve)
• butter (to serve with the bread)
• 1 tbsp gravy granules (optional, to thicken)

Steps

1. 1

   Put the beef, cornflour, chopped onion, carrots, and celery into the slow cooker. Mix well so the beef and vegetables are coated with cornflour.

2. 2

   Add the halved new potatoes, lazy garlic, tomato purée, beef stock, Worcestershire sauce, soy sauce, paprika, black pepper, chopped rosemary, and salt. Stir to combine.

3. 3

   Cover and cook on high for 5 hours or on low for 7–8 hours.

4. 4

   If desired, stir in 1 tablespoon of gravy granules to thicken the stew.

5. 5

   Serve with chunky bread and butter.

Notes

The source does not specify quantities for Worcestershire sauce, soy sauce, rosemary, salt, bread, or butter. The carrot amount is given as a range of 2–3. Optional dumpling variation is mentioned, but its ingredients and method are not provided.

Nutrition per serving

• main
• dinner
• slow cooker
• slow-cooked
• family-friendly
• comfort food