A more economical cut of beef is used, along with simple veggies, which cook down beautifully over time so you end up with melt-in-the-mouth, fall-apart beef in a rich sauce with a delicious depth of flavour. And because it’s all made in the slow-cooker, there is minimal washing up, so in no time you can be snuggled up on the couch with a cup of tea (or glass of red wine!). The recipe makes a big batch, which you can freeze in portions for later use, saving you both time and money. On chilly days when I am tired and don’t feel like exerting myself in the kitchen, it’s wonderful to remember that I thawed out some of this flavoursome frozen stew and mashed potatoes overnight. I can just quickly reheat them and prep some simple steamed greens for a wholesome satisfying meal.
What to serve with Slow-cooker Beef Stew?
As the stew already contains carrots and peas, I find that serving it with just Freezer Friendly Mashed Potatoes does the trick. But, really, this dish is ideal for serving with any vegetables of your choice, such as steamed green veggies like cauliflower, broccoli, broccolini (tender-stemmed broccoli), green beans, snow peas (mangetout), zucchini (courgette) or baby spinach. You could of course also serve the stew with pasta, creamy polenta, rice or crusty bread.
Tips for cooking the best Slow-cooker Beef Stew
Thicken it –This stew starts off in the slow-cooker with a thin, soup-like consistency. The vegetables in this recipe are naturally starchy and, as the stew sits and the veg releases its starches, the soup will thicken. To thicken further, cornflour (cornstarch) and water are added in the last 15 minutes of cooking. If you would like a thicker, gravy-like stew, spoon the sauce (the sauce only) out of the slow-cooker into a pan othe stovetop and cook it over medium heat, uncovered, until it is at your desired consistency. Sear the meat first – Browning the meat first in a frying pan is what gives the stew a deep flavour, which can’t be achieved without this searing. Cook the meat in batches to avoid overcrowding. Don’t skip the Worcestershire – This is what really ups the flavour and adds “umami” (savoury flavour). Go slow – The stew needs time to cook so that the connective tissues in the beef can break down. If the beef is still firm at the end of your cooking time, continue cooking until it is tender.
How can I make this low-carb?
To keep the meal low-carb, instead of serving with mashed potato, try zucchini (courgette) noodles (zoodles/courgetti) or cauliflower rice instead.
Watch how to make Slow-cooker Beef Stew
What are some other rich and comforting, slow-cooked dishes?
If you love the depth of flavour in slow-cooked dishes, you’re sure to enjoy:Slow-cooked Traditional GoulashSlow-cooked Beef Stroganoff Pot PiesMexican Slow-cooked BeefSlow-cooked Osso BucoSlow-cooked Sticky Pork Belly 5 from 4 reviews
Freezer Friendly Mashed Potatoes Fresh thyme leaves (optional)
Leftovers:
Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight before reheating (microwave or stovetop), or reheat from frozen in a pan over medium heat, stirring occasionally until heated through.
