This hearty dish makes for an absolutely delicious and healthy meal that is perfect for lunch or dinner during the cool months. It’s a classic family favourite that’s made even better with a side of dipping bread to make sure you get every single drop out of the bowl. The beef and veggies are super tender after cooking in the slow cooker for eight hours and the flavour is really taken up a notch thanks to plenty of herbs and a dash of Worcestershire sauce. The recipe makes a large quantity so store any leftovers in the freezer to pull out on those night you don’t feel like cooking!
Ingredients
- 1kg diced beef
- 2 1/2 tbsp olive oil
- Salt and pepper
- 1 onion, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, chopped
- 1/4 cup tomato paste
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1tbsp dried thyme
- 600g baby potatoes, diced
- Minced parsley
Method
- Heat 1 tbsp olive oil in heavy based saucepan over medium-high heat. Work with half the beef at a time. Dab both sides dry with paper towels, season with salt and pepper generously. Sear in pan until browed, turn once halfway. Transfer meat to slow cooker. Repeat with remaining half of meat. Leave oil in pan.
- Add remaining oil to the same pan and reduce heat to medium. Saute onions and celery for 3 minutes. Add garlic and saute for 30 seconds. Add tomato paste. Cook for 1 minute, stirring constantly.
- Pour 1 cup beef broth, Worcestershire, soy sauce and thyme in pan. Add potatoes and carrots on top of meat layer in slow cooker. Pour broth mixture and remaining two cups of broth into slow cooker . Season with salt and pepper. Cover. Cook on low for 8 hours. Stir half parsley in last 60 minutes of cooking. Serve hot topped with remaining parsley.