Slow cooker thick and chunky winter beef stew

Nothing beats a thick, rich beef stew on a cold winter’s night. There’s just something so comforting about this dish, with its rich gravy, super tender meat, starchy potatoes and hot vegetables that makes it a timeless favourite for the whole family. You can play around with the ingredients, adding or changing the vegetables for ones that you’d prefer, or even switch beef for lamb. The best part is that you just throw all the ingredients in the slow cooker and forget about it until it’s ready at dinner time. 

This delicious thick and chunky beef stew is best served hot, and with plenty of fresh bread and butter or toast. 

Ingredients

• 500g lean chuck beef, diced
• 1/4 cup flour
• 2 tablespoons olive oil
• 2 stalks celery, sliced
• 3 large carrots, sliced into thick rounds
• 1/2 cup peas
• 3 medium potatoes, peeled and chopped into quarters
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 1 bay leaf
• 2 teaspoons dried thyme
• 1 teaspoon sea salt
• 3/4 teaspoon black pepper
• 2 1/2 cups low-sodium beef stock
• 1/2 cup red wine
• 1/4 cup chopped flat parsley
• 2 tablespoons tomato paste

Method

1. Toss beef in flour to coat, then in a frying pan with oil, cook over medium heat until brown then transfer to slow cooker.

2. Add all other ingredients to the slow cooker and cook on low-medium for 8-10 hours. The beef should be very tender.

3. Remove bay leaf and serve hot with fresh bread and butter or toast.