-
Ingredients
- 1 kg beef stew meat (chuck, shoulder, or shin)
- 3 medium carrots, sliced
- 3 firm potatoes, cubed
- One yellow onion, diced finely for even flavor.
- 2 cloves garlic, crushed
- 2 celery stalks, chopped
- 400 ml beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 sprig thyme
- salt
- (Optional) 100g sliced button mushrooms
Suggested Substitutions:
- Meat: swap for lamb shoulder or firm tofu for a vegetarian version
- Broth: use vegetable or mushroom broth for a meat-free option
Step-by-Step Instructions
Step 1: Prep the Ingredients
Cut the beef into large 3–4 cm cubes. Season with salt and pepper.
Step 2: Sear the Meat (Optional but Recommended)
Brown the meat in a hot skillet using a tablespoon of oil until it develops a deep, golden crust—this step boosts richness and adds a savory depth to your stew.
Step 3: Layer in the Slow Cooker
Add all vegetables first, then the beef, herbs, broth, tomato paste, and Worcestershire sauce. Stir gently.
Step 4: Start Cooking
Cover tightly and set the slow cooker to “Low” for 8 hours or “High” for 4 hours, depending on your schedule and desired texture. Resist the temptation to lift the lid during cooking, as it releases heat and can extend the cooking time significantly.
Step 5: Taste and Adjust
Once cooking is done, taste and adjust seasoning as needed.
