Slow-Cooker Beef and Root Vegetable Stew

• 1kg beef chuck roast (cut into bite-sized chunks)
• 30g plain flour
• 30ml olive oil
• 1 yellow onion (chopped)
• 3 cloves garlic (minced)
• 3 carrots (peeled and thickly sliced)
• 500g waxy potatoes (peeled and cubed)
• 2 celery stalks (thickly sliced)
• 7.5dl beef stock (contains celery)
• 30ml tomato paste
• 4 fresh thyme (sprigs)
• 2 bay leaves
• salt (to taste)
• black pepper (to taste)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Toss the beef chuck roast in a bowl with the plain flour until evenly coated.

2. Mark step 2 done
   2

   Heat the olive oil in a large pan over medium-high heat. Brown the beef chuck roast in batches, turning to sear all sides. Transfer the meat to the slow cooker insert.

3. Mark step 3 done
   3

   Add the yellow onion, garlic, carrots, waxy potatoes, and celery stalks to the slow cooker along with the browned meat.

4. Mark step 4 done
   4

   Whisk the tomato paste into the beef stock and pour the liquid over the meat and vegetables. Tuck the fresh thyme and bay leaves into the stew. Season with salt and black pepper.

5. Mark step 5 done
   5

   Cover and cook on low for 480 min, or until the meat and vegetables are completely tender.

6. Mark step 6 done
   6

   Remove and discard the herb sprigs before serving. If saving for later, transfer leftovers into shallow containers and refrigerate within 120 min 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.