Slow Cooker Beef & Root Vegetable Stew
Course: MainDifficulty: EasyServings
6
servingsPrep time
20
minutesIngredients
900 g beef chuck or stewing beef, cut into large chunks
2 tablespoons olive oil
Fine sea salt and freshly ground black pepper
1 large onion, roughly chopped
3 garlic cloves, finely chopped
4 carrots, peeled and sliced
2–3 celery sticks, sliced
600 g potatoes, peeled and cut into chunks
1 litre beef stock
2 tablespoons tomato purée
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Optional (to thicken):
2 tablespoons cornflour
2 tablespoons cold water
Directions
- Brown the beef
Heat the olive oil in a large frying pan over medium-high heat. Season the beef well with salt and pepper. Brown the beef in batches until deeply golden on all sides — this step builds flavour. Transfer the beef to the slow cooker. - Add the vegetables
Scatter the onion, garlic, carrots, celery, and potatoes over the beef in the slow cooker. - Make the broth
Pour over the beef stock. Stir in the tomato purée, Worcestershire sauce, thyme, rosemary, and bay leaves. - Slow cook
Cover and cook on LOW for 6–8 hours, until the beef is meltingly tender and the vegetables are soft but still holding their shape. - Thicken (optional)
If you prefer a thicker stew, mix the cornflour with cold water and stir it into the stew during the final 30 minutes of cooking. - Finish
Remove the bay leaves, taste, and adjust seasoning if needed.
Notes
- Serve warm with:
Crusty sourdough or farmhouse bread
Creamy mashed potatoes
Buttered green beans or simple steamed greens - This stew improves overnight — flavours deepen beautifully.
Keeps well in the fridge for up to 4 days.
Freezes well for easy, comforting meals later on.
