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Slow cooker beef and vegetable stew recipe
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Prep Time:
20 minutes
Cook Time:
500 minutes
Total Time:
520 minutes
Savory beef stew with potatoes and veggies, perfect for leftovers or freezing for future meals.
Ingredients:
  • 36.80 gm vegetable oil
  • 1kg gravy beef, trimmed, cut into 3cm pieces
  • 1 large brown onion, coarsely chopped
  • 40.00 ml plain flour
  • 250ml (1 cup) Beef Style Liquid Stock
  • 600g coliban potatoes, peeled, cut into 3cm pieces
  • 2 carrots, peeled, halved, thickly sliced
  • 1 large swede, peeled, cut into 1.5cm chunks
  • 200g green beans, cut into 3cm pieces
Instructions:
  • In a large frying pan over medium-high heat (or using the Browning function on a slow cooker), heat 1 tbsp oil. Cook one-third of the beef for 3 minutes, turning occasionally until browned. Repeat with remaining beef in 2 more batches. Transfer the beef to the slow cooker.
  • Heat the remaining oil in the pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, for 4 minutes until lightly browned. Stir in the flour and cook for 1 minute.
  • Slowly pour in the stock, scraping the flavorful bits from the base of the pan until fully incorporated. Stir in the tomato until well mixed. Bring to a simmer, then transfer the mixture to the slow cooker along with the potato, carrot, and swede. Cover and cook on Low for 7 hours.
  • Place the beans in the slow cooker and simmer for 1 hour. Season to taste and enjoy.

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