Classic Slow Cooker Beef Stew
This is the starter recipe for slow cooker stews! Explore with cheeks, or other cuts from
Ingredients
- 500 g stewing beef cut into 3 cm cubes
- 2 tbsp rapeseed oil
- 1 onion sliced
- 4 Garlic Cloves crushed
- 4 carrots cut into chunks
- 1 leek sliced
- ½ stick celery chopped
- 2 Sprigs Thyme
- 1 sprig rosemary
- 1 tbsp tomato puree optional
- 900 ml beef stock
- Salt & Pepper to season
Method
- Over high heat, in a smoking hot pan, caramelised the beef cubed, in batches, on all sides with some rapeseed oil. Season with salt and pepper and remove from the pan into the slow cooker bowl.
- With a wooden spoon, scrape the pan content and transfer into the slow cooker bowl.
- In the slow cooker bowl, add the onion, garlic, carrots, leek , celery, herbs and season well with salt and pepper.
- Add the tomato purée and pour in the water.
- Stir all the ingredient and cover the slow cooker with the lid and cook for 8-9 hours on low.
- Check the seasoning and serve with some mash or boiled potatoes.
