Slow Cooker Beef and Vegetable Stew

Slow Cooker Beef and Vegetable Stew


531 people made this

My son calls this very-hearty beef and vegetable stew 'world famous!' You will need a large slow cooker.

Heather K

Serves: 10 

  • 1 1/2 kg cubed gravy beef
  • 1/4 cup (30g) plain flour
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 3 tablespoons Worcestershire sauce
  • 500g carrots, peeled and cut into 5cm pieces
  • 4 large potatoes, cubed
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons ground black pepper
  • 2 cups (500ml) boiling water
  • 2 (30g) packets onion soup mix
  • 3 tablespoons butter
  • 3 large onions, quartered
  • 2 tablespoons crushed garlic
  • 1/2 cup (125ml) red wine
  • 375g button mushrooms, halved
  • 1/4 cup (60ml) warm water
  • 3 tablespoons cornflour

Preparation:30min  ›  Cook:8hours  ›  Ready in:8hours30min 

  1. Mix the flour and salt. Coat the beef in the flour mix.
  2. Heat the oil in a large frypan over medium-high heat. Combine the beef and Worcestershire sauce in the frypan; cook until the beef is evenly browned on all sides. Transfer to a slow cooker but do not clean the frypan. Add the carrots, potatoes, parsley and pepper to the slow cooker.
  3. Combine the boiling water and soup mix in a small bowl; add to slow cooker.
  4. Melt the butter in the frypan over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker. Return the frypan to the heat. Combine the wine and mushrooms to the frypan; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
  5. Place the lid on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornflour; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

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Reviews (4)


- 07 Jul 2012


LOVE IT!!! so easy! - 27 Jun 2012


So good! I had to stop myself from eating a third bowl! - 11 Feb 2015

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