Protected: Slow Cooker Beef Stew

Name: A really good Slow Cooker Beef Stew
Prep time: 20 min
Cook time: 600 min
Total time: 620 min
Ingredients: 3 cups beef stock/broth (, low sodium); 2 tbsp tomato paste; 1/2 cup plain flour / all-purpose flour ((Note 1 for gluten-free option)); 1 1/2 tbsp olive oil; 1.25kg/ 2.5lb chuck beef (, cut into large 4cm/ 1.6" cubes, excess fat trimmed - start with around 1.4kg/2.8lb (Note 2)); 3/4 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes)); 1/2 tsp black pepper; 1 large onion (, halved then sliced into 1cm / 0.4" slices); 2 garlic cloves (, finely minced); 2 cups red wine ((I use pinot noir), substitute 0% alcohol wine or more beef stock (Note 3)); 1 beef stock cube ((bouillon cube), crumbled (Note 4)); 2 tsp Worcestershire sauce; 2 bay leaves (, preferably fresh else dry); 3 sprigs fresh thyme ( or 1/2 tsp dried thyme); 1/2 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes)); 1/4 tsp black pepper; 3 carrots (, peeled, cut into equal size chunks ~ 1 x 3cm (0.4 x 1.2")); 2 celery sticks (, cut into 4cm / 1.6" pieces (cut thicker end in half horizontally so they're all about the same width)); 400g / 14oz small cocktail potatoes ((or halve or quarter larger ones) (Note 5)); 1 cup frozen peas ((still frozen fine))

By Nagi Maehashi

34 Comments

Published11 Aug '26 Updated12 Aug '26

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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