Slow Cooker Beef Stew

6 people

10 hrs 20 min

A rich, deeply savoury beef stew with fall-apart-tender chuck, root vegetables, and a dark gravy intensified by reduced red wine and beef stock cube.

prepPreheat slow cooker if needed
240 ml beef stock	Mix sauce thickener in slow cooker	Brown beef in batches, transfer to slow cooker	Reduce red wine 75%, pour into slow cooker	Add stock cube, Worcestershire, herbs & seasonings	Add carrots, celery & potatoes, stir	Slow cook 10 hrs on low or 6 hrs on high	Stir in frozen peas, warm through & serve
2 tbsp tomato paste
60 g plain flour
1 1/2 tbsp olive oil
1.25 kg chuck beef, cut into large 4 cm cubes
3/4 tsp cooking salt
1/2 tsp black pepper
1 large onion, halved and sliced into 1 cm slices	Sauté onion & garlic in pan
2 garlic cloves, finely minced
480 ml red wine (pinot noir)
480 ml beef stock (remaining)
1 beef stock cube, crumbled
2 tsp Worcestershire sauce
2 bay leaves
3 sprigs fresh thyme (or 1/2 tsp dried)
1/2 tsp cooking salt
1/4 tsp black pepper
3 carrots, peeled, cut into 1 × 3 cm / 0.4 × 1.2" chunks
2 celery sticks, cut into 4 cm pieces
400 g small cocktail potatoes
150 g frozen peas

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