Name: Tender beef stew is 10x simpler in the slow cooker
Prep time: 15 min
Cook time: 270 min
Total time: 285 min
Yield: 4
Ingredients: 800g beef chuck steak, cut into 4cm pieces; 2 brown onions, chopped; 3 large carrots, peeled, thickly sliced; 2 celery stalks, thickly sliced; 3 cloves garlic, crushed; 2 dried bay leaves; 2 teaspoons dried oregano; 2 tablespoons tomato paste; 400g can diced tomatoes; 1 cup beef stock; Sea-salt flakes and freshly ground black pepper, to season; 2 teaspoons Worcestershire sauce; 2 tablespoons beef gravy powder; 1 cup frozen peas; Mashed potato, to serve; Fresh parsley sprigs, to serve

Tender beef stew is the dish you make when the weather is cold, and you’re in need of some hearty comfort food. This beef stew recipe takes all the hard work out; simply throw it in the slow cooker and wait for a delicious dinner!

Pair your thick gravy stew with a side of mashed potato, and that’s dinner sorted.

Ingredients

800g beef chuck steak, cut into 4cm pieces

2 brown onions, chopped

3 large carrots, peeled, thickly sliced

2 celery stalks, thickly sliced

3 cloves garlic, crushed

2 dried bay leaves

2 teaspoons dried oregano

2 tablespoons tomato paste

400g can diced tomatoes

1 cup beef stock

Sea-salt flakes and freshly ground black pepper, to season

2 teaspoons Worcestershire sauce

2 tablespoons beef gravy powder

1 cup frozen peas

Mashed potato, to serve

Fresh parsley sprigs, to serve

Method

Step 1

Place beef, onion, carrot, celery, garlic, bay leaves, oregano, tomato paste, tomatoes and stock in the bowl of a 5.5-litre slow cooker. Season with salt and pepper. Stir to combine.

Step 2

Cover and cook for 4 hours on HIGH (or 8 hours on LOW) or until beef is tender.

Step 3

Stir in Worcestershire sauce and gravy powder, then peas. Cook for a further 30 minutes on HIGH or until the peas are tender, the gravy has thickened slightly and the beef is very tender.

Step 4

Serve stew with mashed potato and sprinkle with parsley.

slow cooker beef stew with carrot celery and chuck steak and side of mashed potato — (Photography: Jeremy Simons, Styling: Michele Cranston)

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Recipe Developer Kim Coverdale Recipe Developer

Kim Coverdale is a recipe developer and food writer with more than 25 years of experience in Australian food publishing. Trained at the Australian Women's Weekly Test Kitchen — one of Australia's most trusted homes of recipe development — Kim has spent her career creating, testing, and perfecting recipes for some of the country's leading food titles. Every recipe she develops is rigorously tested to ensure it works reliably in home kitchens, not just professional ones.

Instagram

Popular Stories

Popular Stories

Tender beef stew is 10x simpler in the slow cooker

Ingredients

Method

Related

Popular Stories

Ingredients

Method

Related

Related stories

About your privacy

Related