This is an easy to prepare rich beef stew that is good for those cold winter days and nights. Goes well with mashed potato and fresh crusty bread. Use the lower or higher amount of ingredients depending on your own preference. I use the high amount. Type of vegetables can be varied to suit your own taste too.
Brown (and season) steak in a frying pan with some oil if required. Remove to slow cooker.
Put stock cubes into hot water then add Worcestershire sauce and oyster sauce and mix well.
Fry onion in some oil until soft. Add the garlic for the last minute. Add to slow cooker along with drained soup mix.
Add the vegetables to the slow cooker, then the stock and season with salt and pepper (seasoning optional but adds more flavour).
Mix well and cook on low for about 8 hours.
Blend the butter and flour together and add a dab at a time to the stew, stiring well to thicken it. Add enough to get the desired thickness.
Serve with mashed potato and if available fresh crusty bread.
For advanced meal preparation to save time for the cooking day (if you work full time or have child commitments) the day before cut up the steak and vegetables (not onions and tomatoes) including potatoes for mashing (leave the spuds in water so they don't brown). Soak the soup mix.