Classic Beef Stew
Meltingly tender chunks of beef in a rich and flavourful sauce. Using economical gravy beef as the hero ingredient, this stew will warm you up on even the coldest of Tasmanian days. Cooked in the slow cooker, you can put it on in the morning and come home to a hearty family meal.
How long will it take?
8 hours
What’s the serving size?
Serves 4
What do I need?
- 1 kg gravy beef
- 1 tsp salt
- 1 tsp freshly grated black pepper
- 3 tbs olive oil, divided
- 3 cloves garlic, minced
- 1 large brown onion, roughly chopped
- 3 carrots, chopped
- 2 stalks celery, chopped
- 60 g plain flour
- 300 mL beef stock
- 500 mL cabernet sauvignon
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 bay leaves
- 3 sprigs thyme
- 500 g potatoes, peeled and chopped
- 250 g button mushrooms, halved
How do I make it?
- Season beef with salt and pepper.
- Add half the olive oil to a frying pan over high heat, then brown beef, in batches. Ensure that the beef is well browned on all sides. Remove beef from pan and set aside on a plate.
- Reduce heat to medium-high and add remaining olive oil. Toss in garlic and onion and cook until the onion has softened, then add flour and stir well. Add beef stock, cabernet sauvignon, Worcestershire sauce, and tomato paste and stir well. Cook for 5 minutes, then transfer to a slow cooker and add in beef, bay leaves, thyme, potatoes, and mushrooms.
- Cook on low for 8 hours in the slow cooker. Remove lid and allow to rest for 20 minutes before serving, stirring occasionally to allow the sauce to thicken. Remove bay leaves before serving.
