Description
This Slow-Cooker Beef Stew is a comforting and hearty dish featuring tender chunks of chuck steak, slow-cooked with carrots, peas, and aromatic herbs in a rich beef broth. Perfect for a cozy meal, it offers deep flavors developed through a combination of browning and slow simmering, served best with creamy mashed potatoes.
Ingredients
Beef and Seasoning
- 1.2 kg (2½ lb) chuck (braising/casserole) steak, cut into bite-sized pieces
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper, plus extra to taste
- 35 g (¼ cup) plain (all-purpose) flour
Cooking Liquids and Aromatics
- 3 tbsp olive oil
- 60 ml (¼ cup) water
- 1 onion, chopped
- 1 tbsp freshly minced garlic
- 3 large carrots, peeled and sliced diagonally
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 750 ml (3 cups) beef stock
- 1 tsp dried thyme or two sprigs of fresh thyme
- 2 bay leaves
Finishing Ingredients
- 155 g (1 cup) frozen peas
- 3 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water
To Serve
- Freezer-friendly Mashed Potatoes
- Fresh thyme leaves (optional)
Instructions
- Prep the beef: Place the beef pieces in a large shallow dish and sprinkle them evenly with salt, black pepper, and flour. Use tongs to toss the beef so each piece is thoroughly coated with the flour mixture, which will help thicken the stew later.
- Brown the beef: Heat half the olive oil in a large, heavy-based frying pan over medium-high heat. Cook the beef in batches, adding more olive oil as needed, ensuring not to overcrowd the pan to allow caramelization. Brown the beef for 2–3 minutes on each batch until golden brown. Remove and set aside on a plate.
- Deglaze the pan: Add the water to the frying pan and scrape up any browned bits stuck to the base. These add rich flavor to the stew.
- Sauté the aromatics: Add the chopped onion and minced garlic to the pan. Cook, stirring for 1–2 minutes until soft and fragrant, without browning.
- Transfer to slow cooker: Move the browned beef, onions, and garlic into the slow cooker bowl.
- Add remaining ingredients: Add carrots, tomato paste, Worcestershire sauce, beef stock, thyme (dried or fresh), and bay leaves to the slow cooker. Stir gently to combine all ingredients.
- Cook the stew: Set the slow cooker to high and cook for 3–4 hours, or on low for 7–8 hours, until both the beef and carrots are tender and flavors melded.
- Add peas and thicken: In the last 15 minutes of cooking, stir in the frozen peas and the cornflour-cold water slurry. Remove and discard bay leaves and fresh thyme sprigs if used. Leave the slow cooker lid off during these last 15 minutes to allow the stew to thicken slightly.
- Final seasoning and serve: Taste and adjust salt and pepper as desired. Serve the rich, thickened beef stew hot, with creamy mashed potatoes and optionally garnished with fresh thyme leaves for added aroma.
Notes
- Use chuck steak as it becomes tender and flavorful with slow cooking.
- Browning the beef is essential to develop deep, rich flavors and to seal in juices.
- Do not overcrowd the pan when browning to ensure proper caramelization.
- You can substitute frozen peas with fresh if available; just add in the last 15 minutes similarly.
- The cornflour slurry is used to thicken the stew; ensure to mix it thoroughly with cold water before adding.
- Slow cooker cooking times may vary; check for tenderness before serving.
- For a gluten-free option, substitute plain flour with a gluten-free alternative.
- Prep Time: 20 minutes
- Cook Time: 3–4 hours on high or 7–8 hours on low
- Category: Stew
- Method: Slow Cooking
- Cuisine: British
