Slow Cooker Beef Stew

Ingredients

• 1kg Chuck or gravy beef, fully thawed, cut into 3–4cm cubes
• 3 tbsp Plain flour
• 1 Onion, roughly chopped
• 3 Carrots, cut into thick chunks
• 500g Potatoes, cut into 3cm chunks
• 2 cloves Garlic, crushed
• 1½ cups (375ml) Beef stock
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Dried thyme
• 1 cup Frozen peas
• Salt and pepper, to taste

You’ll need: Slow cooker, Frying pan (optional)

Method

1. 1

   Toss the beef with the flour, a good pinch of salt and pepper until coated. If you have time, brown it in a hot frying pan in batches first for a deeper flavour; it is optional.

2. 2

   Put the onion, carrots and potatoes in the slow cooker, then add the beef and garlic on top.

3. 3

   Whisk the stock, tomato paste, Worcestershire sauce and thyme together and pour over. The liquid should only just reach the top of the beef, as the slow cooker keeps in moisture and the stew thickens from the flour.

4. 4

   Cover and cook on low for 8 hours or on high for 5–6 hours, until the beef is very tender and pulls apart easily with a fork.

5. 5

   Stir in the peas, cover and cook for 10 minutes more. Season to taste and serve hot with bread.