Description
This Slow-cooker Beef Stew is a comforting, hearty dish ideal for a cozy meal. Tender chunks of chuck steak are browned and then slow-cooked with carrots, peas, and rich beef stock, infused with thyme and bay leaves. The slow cooking process ensures the beef becomes fall-apart tender, while the addition of a cornflour slurry thickens the stew to the perfect consistency. Served best with creamy mashed potatoes and a sprinkling of fresh thyme, this stew is simple, flavorful, and economical.
Ingredients
Scale
Beef and Seasoning
- 1.2–1.5 kg (2 lb 10 oz–3 lb 5 oz) chuck (braising) 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
- ¼ cup (35 g) plain (all-purpose) flour
Cooking Ingredients
- 3 tbsp olive oil
- ¼ cup (60 ml) water
- 1 onion, chopped
- 1 tbsp freshly minced garlic
- 3 large carrots, peeled and sliced diagonally
- 2 tbsp tomato paste (concentrated tomato puree)
- 2 tbsp Worcestershire sauce
- 3 cups (750 ml) beef stock
- 1 tsp dried thyme or two sprigs of fresh thyme
- 2 bay leaves
- 1 cup (155 g) frozen peas
- 3 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water
To Serve
- Freezer-friendly Mashed Potatoes
- Fresh thyme leaves (optional)
Instructions
- Coat the Beef: Place the beef in a large, shallow dish and sprinkle with sea salt, freshly cracked black pepper, and plain flour. Use tongs to toss and coat the beef evenly with the flour mixture, which will help brown the meat and 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 to avoid overcrowding, adding more olive oil if needed. Brown each batch for 2–3 minutes until caramelized. Transfer browned beef to a plate and set aside.
- Deglaze the Pan: Add the water to the hot pan and scrape up all the browned bits stuck to the base—this adds flavor and richness to the stew. Then, add the chopped onion and minced garlic and cook, stirring continuously, for 1–2 minutes until softened and fragrant.
- Assemble in Slow Cooker: Transfer the browned beef, onions, and garlic from the pan to the slow cooker. Add sliced carrots, tomato paste, Worcestershire sauce, beef stock, thyme (dried or fresh), and bay leaves. Stir gently to combine all ingredients.
- Slow Cook: Cover and cook on high for 3–4 hours or on low for 7–8 hours. This slow cooking will tenderize the beef and carrots thoroughly, melding all flavors.
- Thicken the Stew: In the last 15 minutes of cooking, stir in the frozen peas and the cornflour mixed with cold water. Remove and discard bay leaves and thyme sprigs if used. Leave the slow cooker lid off during these final minutes to allow the stew to thicken slightly.
- Season and Serve: Taste the stew and add extra salt and pepper if needed. Serve hot with freezer-friendly mashed potatoes and, if desired, garnish with fresh thyme leaves for an aromatic finish.
Notes
- This recipe utilizes low-cost chuck steak which becomes tender and flavorful through slow cooking.
- Brown the beef in batches to get a perfect caramelized texture without stewing.
- Leaving the slow cooker lid off in the last 15 minutes helps thicken the stew naturally without additional thickeners.
- You can prepare mashed potatoes ahead of time and freeze them for convenience when serving.
- For a gluten-free version, substitute the plain flour and cornflour with gluten-free alternatives.
Nutrition
- Serving Size: 1 pan (approximate)
- Calories: 685
- Sugar: 10.1 g
- Sodium: 1590.2 mg
- Fat: 23.1 g
- Saturated Fat: 7.6 g
- Unsaturated Fat: approximately 15.2 g
- Trans Fat: 0.3 g
- Carbohydrates: 41.6 g
- Fiber: 6.7 g
- Protein: 76 g
- Cholesterol: 186.8 mg
