Slow Cooker Beef Stew


Even though the weather is starting to warm up, this is still one of my easy go to meals, so simple and ready by the time everyone walks in the door!


500g Gravy Beef or any slow cooker meat, cubed

1 tin of no added salt diced tomatoes

1 1/4cups of Vegetable stock (if you want a richer flavour add beef)

3/4 Cup Red Wine, I used a Merlot you don’t have to add this you can use more stock instead.

3tbs of Tomato paste

1 ½ Onion, chopped

1 Small Shallot 2tbs Cornflour

2 Carrots, chopped

1 Bay leaf

Salt and Pepper to your taste. I usually put more pepper.

2tbs Olive Oil

Mash Potato to serve.



Coat meat with cornflour and fry in oil a saucepan over medium to high heat.

When the meat begins to brown, add in the onion.

Fry onion for 2 minutes then add in vegetables salt and pepper and stir until combine.

Pop the lid on and let it simmer for 3 mins. Keep an eye on it so it doesn’t stick.

Transfer to a slow cooker and add in the tin tomato’s, stock and wine.

Stir and add in the bay leaf and let simmer on a low heat for at least 6 hours or high for 3- 4 hours, depending on your slow cooker.

1/2 hour before serving if the sauce isn’t thick enough stir in the corn flour, this is personal preference, I like it runnier by hubby likes a thicker gravy.

5 minutes before serving add in the parsley and stir though.

Serve on a bed of mash potatoes, rice or simply have on its own with some fresh crusty bread.

Serves 8


Print Friendly