Beef and Vegetable Stew in the Slow Cooker

    Beef and Vegetable Stew in the Slow Cooker

    35saves
    11hours


    75 people made this

    I love the smell throughout the house of food cooking. This slowed cooked beef stew does that as I kick back and wait for the beef and vegetables to be cooked to perfection.

    Ingredients
    Serves: 6 

    • 1 litre water, boiled
    • 1/2 a swede, cut into small chunks
    • 3 medium sized carrots, cut in chunks
    • 200g mushrooms, to taste
    • 500g casserole steak
    • 2 tablespoons oil
    • 3/4 cup (90g) flour
    • 2 teaspoons dried parsley
    • 2 teaspoons dried thyme
    • 3 beef stock cubes
    • 1 pinch black pepper from mill, to taste
    • 1 dash Worcestershire sauce, to taste
    • 1 teaspoon vegemite
    • 2 teaspoons tomato paste, optional

    Directions
    Preparation:30min  ›  Cook:5hours  ›  Extra time:5hours30min  ›  Ready in:11hours 

    1. Put the kettle on so that you have boiled water ready.
    2. Prepare vegetables and put into slow cooker.
    3. Put the oil and beef into a large bowl and coat the beef with the oil using wooden spoon or your hands.
    4. In another large bowl combine the flour, herbs, pepper and stock cubes. Add the beef to the flour mixture reserving the oil for later. Coat the beef with the flour.
    5. Add some of the oil from the other bowl to a large frying pan or wok and heat gently. Take out the beef and add it to the hot oil leaving any excess flour in the bowl for later.
    6. Add vegemite and Worcestershire sauce to the frying pan. If beef sticks to the frying pan add more oil. Cook the beef all the way through for about 5 to 10 minutes to seal in the flavour.
    7. Add the rest of the flour to the vegetables in the slow cooker. If you don't like thick gravy leave it out or only add half of the flour and put more herbs into the stew later if required.
    8. Pour boiled water onto the vegetables a little at a time and stir to mix in the flour. Add the beef and cooking juices.
    9. Set the slow cooker on low or medium heat and cook all day.
    10. Taste throughout cooking to see if stew has enough herbs, pepper and stock cubes. If too thick add more water.
    11. Serve with potatoes and cabbage and crusty bread.

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    Reviews (1)

    0

    I liked this recipe, however my husband is very picky and he didn't like it with the mushrooms. He liked the flavor but can be funny with mushrooms. I added tabasco sauce for a bit of spice about 5 dashes. Served with mash potato. I added rice on the second meal (bit runny) and added more tabasco sauce about 4 dashes. Better with mash potato, but still nice. If I make again it would be only for me. - 16 Jan 2016

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