This slow cooker beef stew or casserole, is a family favourite in my house. I even keep the ingredients prepped raw and frozen in ‘one pot’ bags in the freezer, meaning I can defrost them overnight and just bung it in the slow cooker in the morning!
Tender pieces of beef, plenty of chunky seasonal vegetables and a tasty gravy made without flour meaning it doesn’t spike blood sugar levels like other gravies may do.
What’s best is that you can prep this the night before or in the morning, chuck it all in the slow cooker and when it’s dinner time you have a lovely, hearty, tasty and warming meal ready to serve!
You can choose which vegetables to use, but be careful that you don’t add too many root vegetables and pulses as these will cause the dish to be too carb heavy.
This slow cooker beef stew also works well as a hearty, chunky soup in the winter by adding more liquid, perfect for lunch! Here my beef stew is served with cauliflower mash.
Slow Cooker Beef Stew
- 600 grams diced beef (braising, stewing steak and cheap cuts works well)
- 1 tsp butter (or olive oil)
- 1 large onion roughly chopped
- 2 cloves garlic minced
- 1 large leek sliced
- 2 sticks celery chopped
- 4 medium carrots chopped thick
- 100 grams button mushrooms halved
- 1 whole rich beef stock pot gel Knorr, OXO, or stores own brand
- 1 tsp dried rosemary
- ½ tsp celery salt
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 whole beef OXO cube
- 300 ml cold water
- 2 whole bay leaves
- 100 ml red wine (optional) increase cold water to 400ml if not using
- Prep all the vegetables, chopping them roughly or as chunky as you would like
- OPTIONAL STEP: Melt the butter in a large pan and add the beef. Seal the beef on all sides so that there is slight browning on each piece, then add the beef and juice from the pan into the slow cooker OR you can add the beef raw (as long as it's not frozen)
- Add the vegetables, herbs and stock pot into the slow cooker
- Crush a beef OXO cube into 400ml of cold water, stir and pour over the ingredients in the slow cooker. (You could substitute 100ml of water for red wine instead if you wish)
- Set the slow cooker on low to cook for 6-8 hours (or high for 4 hours)
- Remove the bay leaves before serving. Serve with a small serving of a well-tolerated starchy carb of your choice or you could add the carb into the dish for cooking eg. butter beans, lentils, new potatoes. Some also like adding a big spoonful of crème fraîche on top with some finely chopped parsley. I served mine here with cauliflower mash as I added some sliced new potatoes into the stew