Slow cooker Beef Stew will be an instant family favourite and perfect for those cold wintery evenings. You can add button mushrooms or paprika to this recipe for extra flavour!
1 x Onion, chopped
2 x Celery sticks, finely chopped
2 tbsp Rapeseed oil
3 x Carrots, cut into chunks
2 x Bay leaves
1/2 pack of Thyme
2x tbsp of Tomato puree
2 tbsp Worcestershire sauce
2 x Beef stock cubes
900g Beef for braising
2 tsp Cornflour (optional)
Handful of Parsley
Buttery mash, to serve (optional)
Fry the onions and celery in the rapeseed oil to soften for roughly 5 minutes.
Add the carrots, bay leaves and thyme and fry for a further 2 minutes.
Stir in the tomato puree and Worcestershire sauce and add 600ml of boiling water. Stir well and tip into a slow cooker.
Break up the beef stock cubes, sprinkle into the mix and season with pepper.
Fry the beef until well browned and add to the slow cooker.
Cook on high for 4 hours.
To thicken the gravy, mix the cornflour with a splash of cold water to make a paste and stir in 2 tablespoons of liquid from the slow cooker.
Tip back into the slow cooker and cook for a further 30 minutes.
Add the parsley and season again to taste.
Serve with buttery mash (optional)
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