Slow Cooker Beef Stew

Build the Meal Around Slow Cooker Beef Stew

• Crusty bread
• Dumplings
• Green beans
• Mustard

How to Cook Slow Cooker Beef Stew

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1. Toss the beef in the flour. Heat the oil in a frying pan and brown the beef in two batches, 4 minutes each, then tip into the slow cooker.

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2. Add the onion, garlic, potatoes and carrots to the slow cooker.

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3. Whisk the stock, purée and Worcestershire sauce together, pour over, and add the bay leaves and salt.

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4. Cover and cook on low for 8 hours, until the beef is tender. If your slow cooker runs hot, check at 6 hours. Remove the bay leaves before serving.

   Mark done

Worth Knowing Before You Cook

Brown the beef first for a deeper flavour.

Keep the lid on while it cooks.

Cut the potatoes large so they hold their shape.

Thicken with cornflour on high at the end if the gravy is thin.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Storing and Reheating

Keeps in the fridge for up to 4 days and thickens overnight. Freezes for up to 3 months, though the potatoes soften. Reheat until steaming throughout.

Questions and Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.