Slow-Cooker Beef and Root Vegetable Stew
By Daily SimmerA hearty, slow-cooked beef stew loaded with tender root vegetables. Searing the beef first adds deep flavor, while the low-and-slow cooking method ensures the meat practically melts in your mouth. Perfect for batch cooking on cool evenings.
Ingredients
Contains Gluten and Celery
Directions
- Mark step 1 done
Toss the beef chuck roast (1kg) in a bowl with the plain flour (30g) until evenly coated.
- Mark step 2 done
Heat the olive oil (30ml) in a large pan over medium-high heat. Brown the beef chuck roast (1kg) in batches, turning to sear all sides. Transfer the meat to the slow cooker insert.
- Mark step 3 done
Add the yellow onion, garlic (3), carrots (3), waxy potatoes (500g), and celery stalks (2) to the slow cooker along with the browned meat.
- Mark step 4 done
Whisk the tomato paste (30ml) into the beef stock (7.5dl) and pour the liquid over the meat and vegetables. Tuck the fresh thyme (4) and bay leaves (2) into the stew. Season with salt and black pepper.
- Mark step 5 done
Cover and cook on low for 8 hours, or until the meat and vegetables are completely tender.
- Mark step 6 done
Remove and discard the herb sprigs before serving. If saving for later, transfer leftovers into shallow containers and refrigerate within 2 hours to cool safely. The stew keeps well in the fridge for up to 4 days, or can be frozen for up to 3 months.
Created with AI. Review the ingredients, quantities and steps before cooking.
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