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EEZY Recipes

Slow Cooker Beef and Gravy

Big pieces of beef cooked in rich onion gravy until fork tender, ready to pile over mash.

Prep
15 min
Cook
8 hr
Total
8 hr 15 min
Serves
4
Ingredients
10
Effort
Easy

Ingredients

  • 1kg Chuck steak or blade steak, fully thawed, cut into 5cm pieces
  • 2 Onions, sliced
  • 3 cloves Garlic, crushed
  • 1 cup (250ml) Beef stock
  • 1 tbsp Soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Tomato paste
  • 2 tbsp Cornflour
  • 3 tbsp Water
  • Salt and pepper, to taste

You’ll need: Slow cooker

Method

  1. Spread the onions and garlic over the base of the slow cooker and sit the beef on top. Season with pepper.

  2. Whisk the stock, soy sauce, Worcestershire sauce and tomato paste together and pour over the beef.

  3. Cover and cook on low for 8 hours or on high for 5 hours, until the beef is very tender and breaks apart with a fork.

  4. Mix the cornflour and water until smooth, stir into the gravy, cover and cook on high for 15 minutes, until thickened and glossy.

  5. Break the beef into large pieces in the gravy, taste, add salt if needed and serve over mashed potato, rice or noodles.

Storage

Cool within 2 hours; don't leave it sitting in the slow cooker to cool. Keeps in the fridge up to 2 days; reheat until piping hot all the way through. Freezes up to 3 months. The gravy thickens as it cools; add a splash of water when reheating.

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