Slow cooked beef stew

    5 hours 30 min

    I love to come home to the smell of home cooked food but as I'm the only one that cooks in our house this is a rarity. That's why I love my slow cooker and this hearty winter dish is a favourite for all the family. Thick gravy and tender slow cooked beef ideally served with mashed potatoes, cabbage and some nice crusty bread to mop up. Great to prepare all the vegetables the night before especially if slow cooking.

    Derbyshire, England, UK
    1478 people made this

    Serves: 6 

    • 1.2L (2 pt) water boiled from a kettle
    • 1/2 swede, cut into small chunks
    • 3 carrots, cut in chunks
    • 300g mushrooms, or more to taste
    • 2 tablespoons oil
    • 700g (1 1/2 lb) lean stewing or rump steak, cut into small chunks
    • 75g (3 oz) plain flour
    • 2 teaspoons dried parsley
    • 2 teaspoons dried thyme
    • 3 beef stock cubes
    • 5 twists of black pepper from mill
    • 2 splashes Worcestershire sauce
    • 1 teaspoon Marmite
    • 1 desertspoon tomato puree

    Prep:30min  ›  Cook:5hr  ›  Ready in:5hr30min 

    1. Put the kettle on so that you have boiled water ready.
    2. Prepare vegateables and put into stockpot or slow cooker.
    3. Put the oil and beef into a large bowl and coat the beef with the oil using wooden spoon or your hands.
    4. In another large bowl combine the flour, herbs, pepper and stock cubes. Add the beef to the flour mixture (keep the oil separate as you will need this later) and coat the beef with the flour.
    5. Add some of the oil from the other bowl to a large frying pan or wok and heat gently. Take out the beef and add it to the hot oil (leave any excess flour in the bowl for later). Add Marmite, Worcestershire sauce and tomato puree to the pan and if beef sticks to the pan add more oil. Cook the beef all the way through for about 5 to 10 minutes to seal in the flavour.
    6. Add the rest of the flour to the vegetables in the stockpot or slow cooker (if you don't like thick gravy leave it out or only add half of the flour and put more herbs into the stew later if required). Pour boiled water onto the vegetables a little at a time and stir to mix in the flour. Add the beef and cooking juices to the pot and cook all day in your slow cooker on low or medium heat for most of the day.
    7. Taste throughout cooking to see if stew has enough herbs, pepper and stock cubes. I normally add 3 stock cubes, then add another if I feel it needs more flavour. If too thick add more water.
    8. Serve with potatoes and cabbage and crusty bread.

    Cook's note

    This recipe should have enough salt from the ingredients listed, however if you prefer you may add more towards the end of cooking to add more flavour. Also, you can use a mixture of herbs such as boquet garni, but thyme and parsley bring out the best flavour in my opinion.

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    Reviews in English (81)


    Really tasty. I used my slow cooker so made one or two amendments to the cooking stage but the result was great. A word of advice for slow cooker users though, the water content is too much and will turn out a bit runny. I would suggest using about half the suggested water and add more if you need to. Dont change anything else though, its great.  -  07 Mar 2012


    Very tasty recipe, however I felt I should add an onion and cubed potato!  -  04 Dec 2011


    Altered ingredient amounts. Substitued one of the pints of water for a pint of stout. Mmmm  -  07 Jul 2010