Slow Cooker Beef and Mushroom Stew

• Produce

  • 1 Bay leaf
  • 3 Carrots, medium
  • 2 cloves Garlic
  • 300 g Mushrooms
  • 2 tbsp Parsley
  • 1 tbsp Thyme, leaves

• Canned Goods

  • 300 ml Beef stock
  • 40 ml Tomato paste

• Condiments

  • 20 ml Worcestershire sauce

• Baking & Spices

  • 40 g Plain flour
  • 1 Salt & pepper

• Other

  • 1.5 kg chuck or stewing steak, cut into large pieces
  • 1 Large (2 small onion, chopped

Found on thecookspyjamas.com

Description

Directions

• Turn your slow cooker on to low to warm the insert.
• Whisk the beef stock, tomato paste and Worcestershire sauce together, and set aside.
• Brown the beef chunks on both sides in a fry pan over a medium high heat. Avoid overcrowding the pan as the meat will stew rather than fry.
• When browned, transfer the beef to the slow cooker.
• Add the onions to the fry pan (adding more oil if necessary). Fry for 5 minutes or until softened.
• Add the garlic to the pan and fry for 1 minute.
• Scatter the flour over the onions, and continue to fry for one minute.
• Pour the beef stock mixture into the fry pan.
• Stir briefly to incorporate the flour mixture into the stock, then pour the contents of the fry pan into the slow cooker.
• Add the mushrooms, carrots, bay leaf, and thyme to the slow cooker.
• Season with salt and pepper.
• Stir thoroughly to coat the beef and vegetables in the sauce.
• Place the lid on the slow cooker.
• Cook for 8 hours on Low or 4 hours on high.
• At the end of the cooking time, stir through the parsley and adjust the seasonings if necessary.
• Serve with boiled potatoes and green vegetables.
• Add the beef, mushrooms, carrots, bay leaf, and thyme to the slow cooker.
• Whisk the (cold) beef stock, tomato paste, Worcestershire sauce, and flour together until smooth.
• Pour the sauce over the contents of the slow cooker.
• Season with salt & pepper.
• Stir everything together and replace the lid of the slow cooker.
• Cook for 8 hours on Low or 4 hours on high.
• At the end of the cooking time, stir through the parsley and adjust the seasonings if necessary.
• Serve with boiled potatoes and green vegetables.