Slow Cooker Beef and Potato Stew

Ingredients

• 600 g Stewing beef, diced (Season generously with salt and pepper; sear in batches if desired)
• 1 White onion (Large, finely sliced)
• 2 Beef stock pots (Stock cubes may be used instead)
• 1 Fresh thyme (A small bunch; remove stems/herb sprigs before serving)
• 2 Bay leaves (Remove before serving)
• 500 g Baby potatoes (Cut into 1 cm slices)
• 2 Carrots (Cut into 1 cm slices)
• 250 ml Hot water
• Salt (To taste; season the beef and stew generously)
• Black pepper (To taste; season the beef and stew generously)
• Cooking spray (Spray the pan generously)
• 30 g Beef gravy granules (Add more if desired to thicken the gravy to your preference)
• 100 g Frozen peas

Steps

1. 1

   Season the diced beef generously with salt and pepper.

2. 2

   Spray a pan generously with cooking spray and heat it until very hot.

3. 3

   Add the beef in batches and fry for a few minutes, turning as needed, until browned. Searing adds flavor, but may be skipped if preferred.

4. 4

   Transfer the beef to the slow cooker. Add the sliced onion, carrots, potatoes, thyme, bay leaves, stock pots, and 250 ml hot water.

5. 5

   Season the mixture generously with salt and pepper, stir well, and cover with the lid.

6. 6

   Cook on low for 6 hours or on high for 4 hours, until the beef is tender.

7. 7

   When ready to serve, remove the thyme and bay leaves. Add the gravy granules and frozen peas, then stir.

8. 8

   Cook for 5 more minutes, until the gravy thickens. Add more gravy granules if you prefer a thicker gravy.

9. 9

   Serve on its own or with crusty bread.

Notes

Keeps in the refrigerator for up to 3 days. The audio transcript mentions finishing with pesto and fresh peas, but the written recipe specifies beef gravy granules and frozen peas; the written recipe was followed. Crusty bread is suggested for serving but no quantity is specified.

Nutrition per serving

• dinner
• main
• slow-cooked
• slow cooker
• high-protein
• autumn
• leftovers