Slow Cooker Beef Stew
Cuisine: Good old mums cooking
Author:
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
- 680 g Cubed Beef Stewing Meat
- 15 g Flour
- 2 g Salt
- 20 ml Olive Oil
- 20 ml Worcestershire Sauce
- 225 g Carrots (Peeled and chopped)
- 2 Large Potatoes (Cubed)
- 1 g Dried Parsley
- 2 g Black Pepper
- 235 ml Boiling Water
- 30 g Onion Soup Mix
- 20 g Butter
- 2 Large Onions (Quartered)
- 3 Cloves Garlic (Crushed)
- 60 ml Red Wine
- 200 g Button Mushrooms (Halved)
- 30 ml Warm Water
- 10 g Cornstarch
Instructions
- Toss the beef in flour and salt in a bag till well coated
- Heat the oil in a pan over medium heat
- Add the beef and worcestershire sauce and fry till meat is browned on all sides
- Transfer to the slow cooker But do not clean the pan
- Add the carrots, potatoes, parsley and pepper
- Combine the Onion soup and boiling water and add to the slow cooker
- Melt the butter in the pan and cook the onion and garlic till soft then transfer to the slow cooker
- Add the wine and mushrooms to the pan and fry till wine is starting to be absorbed, then transfer to slow cooker
- Cove the slow cooker and cook on high for 1 hour
- Turn to low and cook for 8 hours till meat is tender
- Whisk together the warm water and cornstarch and stir into the stew
- Cook uncovered for 15 min till stew thickens