Simple Beef Stew - Slow Cooker
Hearty slow cooked beef with vegetables in a thick comforting gravy
Prep
10 mins
Cook
5 to 12 hours
Serves
4 to 6
Difficulty
Easy
Ingredients
- 220 g carrot, peeled and chopped
- 175 g pumpkin, peeled and chopped
- 45 g tomato paste
- 350 g potato, peeled and chopped
- 500 g beef cubes
- 1 teaspoon salt
- One half teaspoon black pepper
- 1 teaspoon Italian seasoning
- One quarter cup flour, for thickening
Method
- Add all ingredients except the flour to the slow cooker and mix well.
- Set to low and cook for at least 5 hours. For fall apart beef, cook up to 12 hours.
- About 15 minutes before serving, carefully remove 1 cup of liquid from the slow cooker.
- Whisk in the flour until smooth and lump free, then pour the mixture back into the slow cooker.
- For extra thickness, whisk in 1 additional tablespoon of flour the same way.
- Stir well, check seasoning, and serve warm.
Tips
- Cut vegetables into similar sized pieces for even cooking
- Beef chuck works best for long slow cooking
- Thickening at the end prevents a floury taste
Storage
- Store airtight in the fridge for up to 4 days
- Reheat gently on the stove or in the microwave
- Freezes well for up to 3 months
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