Slow cooker beef vegetable stew

    (259)
    4 hours 30 min

    A hearty, flavourful beef stew recipe for the slow cooker. Coating the beef with paprika seasoned flour and browning with mushrooms and onion first will add that beautiful colour and extra layers of flavour before simmering with the root veg and Marsala wine sauce in the slow cooker. Serve with fresh, crusty bread and salad for a comforting chilly weather dinner.


    152 people made this

    Ingredients
    Serves: 6 

    • 5 tablespoons plain flour
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon seasoned salt
    • 1/2 teaspoon ground black pepper
    • 900g beef stewing steak, cut into 2.5cm cubes
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 225g mushrooms, chopped
    • 3 potatoes, diced
    • 5 carrots, sliced
    • 2 sticks celery, chopped
    • 2 cloves garlic, minced
    • 4 tablespoons Marsala wine
    • 1 tablespoon Worcestershire sauce
    • 880ml organic beef stock
    • 400g passata
    • 2 tablespoons dry onion soup mix
    • 1 teaspoon smoked paprika, or to taste
    • salt and ground black pepper to taste
    • 2 tablespoons cornflour
    • 2 tablespoons water

    Method
    Prep:30min  ›  Cook:4hr  ›  Ready in:4hr30min 

    1. Combine the flour, 1 teaspoon paprika, seasoned salt and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
    2. Heat the olive oil in a large frying pan over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot frying pan with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
    3. Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine and Worcestershire sauce into the cooker with the beef mixture. Pour the beef stock and tomatoes into the cooker and stir in the onion soup mix and 1 more teaspoon of paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
    4. For a thicker stew, combine cornflour and water in a small bowl and gradually stir the mixture into the stew until thickened.

    Make ahead and freeze directions

    To freeze and make stew later, place the beef mixture into a freezer bag after Step 2, and freeze. Place potatoes, carrots and celery into a separate freezer bag and freeze. Mix together the garlic, Marsala wine and Worcestershire sauce into a third small bag and freeze. The day before you want to cook the stew, allow the three bags to thaw out in the refrigerator overnight and place the contents of the 3 bags into the slow cooker. Then pour the beef stock and tomatoes into the cooker and stir in the onion soup mix and paprika as directed in Step 3. Finish cooking as directed in the instructions.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (259)

    Reviews in English (179)

    by
    123

    This was so good! My search for a great beef stew is finally over. My husband raved about it while he was eating it, mentioned it again later that night, and then raved again when we had leftovers the next night. I cooked the beef stew on low overnight and had my husband shut it off when he got up so it would cool enough for me to put it in the refrigerator before I left for work. It was so good I couldn't stop taking bites. That night, I let it simmer on the stove for about an hour while I made some corn bread to go with it and I had all I could do not to take a bowl. But I convinced myself to wait until I thickened it and it was so worth it. I made no changes to the recipe other than not putting in the mushrooms (my husband hates them) and I used regular paprika and diced tomatoes since that is what I had. I had never put tomatoes in a beef stew but I really think it added something. Thanks for sharing.  -  11 Nov 2010  (Review from Allrecipes US | Canada)

    by
    91

    Outstanding! I made minor changes: omitted the wine since I didn't have any and the mushrooms because I don't like them in stew, increased carrots, celery, potatoes by about 50%. This is now THE stew recipe at my house!  -  24 Nov 2010  (Review from Allrecipes US | Canada)

    by
    72

    I really liked this. I changed a little bit but overall was the same recipe. I didn't have marsala so i used dry white wine and i used regular paprika. The flavor is great, i will make that again.  -  21 Sep 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate