This hearty stew produces the most tender and tasty beef. Made with carrots, celery and mushrooms, this healthy meal is perfect in winter.
For a lot of people, a homemade stew is the ultimate comfort food. This hearty Beef Stew made in the slow cooker not only tastes amazing but is full of healthy vegetables. Perfect on a cold winter night.
Any type of casserole beef will work in a meal like this. I used chuck steak but you could also use blade steak or skirt steak. I generally buy the cheapest cut available at the supermarket.
How to make Slow Cooker Beef Stew:
Coat the diced beef in flour and salt and pepper, then cook in a large frying pan with a little oil. Brown on each side then remove from the heat.
While the meat is cooking, add the remaining ingredients (except the cornflour) to the slow cooker. Add the cooked meat and any cooking juices, then stir to combine.
Cook on high for 4 hours or until the beef is tender. Mix the cornflour with 2 tablespoons of cold water and add to the stew 20 minutes before serving. Stir and leave to thicken up
Serve on top of mashed potatoes and garnish with fresh parsley.
For more comforting meat meals, check out my delicious recipes for Smokey Sausage Casserole and Oven Baked Lamb Curry.
Recipe FAQs:
Browning the meat first is not essential, however it does add an extra depth of flavour to the stew.
Yes. Either leave out the flour altogether, or substitute it for standard gluten free flour or rice flour. As always, check the labels on any processed food to ensure they meet your dietary requirements including your Worcestershire sauce and stock. While there are Worcestershire sauces available that are gluten free by ingredient, the one in the picture is not. You might prefer to swap this for a gluten free soy sauce.
Storage:
Store any leftover beef stew in an airtight container in the fridge for up to three days. Reheat until piping hot.
Beef stew is great for freezing. Store in an airtight container or freezer bag in the freezer for up to three months. Defrost completely before reheating.
Top tips:
- When browning meat separately, always remember to add the cooking juices to the pan in addition to the meat. There is so much flavour in them!
- Pickling onions can be substituted for one large onion cut into chunks.
- To turn this stew into a pie filling, make sure you reduce the cooking liquid. This can be done in a pan or in the slow cooker with the lid off.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Slow Cooker Beef Stew
A hearty beef stew with seasonal vegetables made in the slow cooker.
Ingredients
- 1kg diced casserole beef
- 2 Tbsp flour
- 1 tsp salt
- 1⁄2 tsp black pepper
- 2 Tbsp olive oil
- 3 carrots, cut into chunks
- 5 pickling onions, quartered
- 250g mushrooms, quartered
- 3 stalks celery, sliced
- 1 tsp crushed garlic
- 2 Tbsp Worcestershire sauce*
- 500ml beef stock*
- 2 Tbsp cornflour
Instructions
- Place the beef in a bowl. Add the flour, salt and pepper and mix.
- Place a large frying pan on high heat then add oil. Brown the beef for a few minutes on each side. Do this in batches if necessary.
- While the beef is browning, add remaining ingredients (except the cornflour) to the slow cooker. Stir to combine.
- Add browned beef and any cooking juices to the slow cooker. Stir to combine.
- Cook on high for 4+ hours or low for 8+ hours until the beef is tender.
- Mix cornflour with two tablespoons of cold water and add to the stew 20 minutes before serving. Stir and leave to thicken up.
- Serve on top of potato mash and sprinkle with fresh chopped parsley.
Notes
- Browning the meat first is not essential, but does add an extra depth of flavour.
- Pickling onions can be substituted for one large onion cut into chunks.
- This filling could also be used in a pie. Reduce the cooking liquid first.
- If you would like to make this gluten free, you could skip the flour or use a gluten free flour.
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 334Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 45mgSodium: 1079mgCarbohydrates: 27gFiber: 4gSugar: 5gProtein: 18g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Jon says
tried this for dinner tonight, what a beauty!
Vanya says
So glad you liked it Jon, thanks for the feedback 🙂
Liz says
Another great recipe from this website. Was easy to make and the best stew/casserole I’ve tried in the slow cooker.
VJ cooks says
Thank you Liz, I love this one too, especially during winter.
Jackie says
For gluten free you can't use the Worcester sauce as that contains malt vinegar. I reduced balsamic vinegar by half and used this. I also used all cornflour. Hope that helps
VJ cooks says
Thanks Jackie. I've updated the FAQ regarding the Worcestershire sauce.
Jane says
New Zealand has a GF Worcestershire sauce that’s made here
VJ cooks says
Yes Delmaine!
NGrant says
Hello! What temp would you suggest would be best for cooking this in the oven? (no slow cooker in this house haha). Thanks heaps
VJ cooks says
Hi, I would cook this at 170°C for about an hour. You might need to add a little extra water if cooking in the oven.
Candra says
How did your casserole turn out in the oven ? How much water did you add?
Faith McClelland says
Tried this casserole last night.
Easy to prep. Yummy as, just add salt.
Su says
Hi, this is delicious. I’ve had it with mashed potato and it was yum. Could you add the potato to the crockpot or oven to cook at the same time? Would you need to add more liquid?
VJ cooks says
I think you would need more liquid, which in turn would alter the flavour the taste of the casserole.
Fiona says
Makes a huge stew,enough for me & 2 teenage girls, and a meal in the freezer for us all later too. One child went back for 3rds! Such an easy recipe.
VJ cooks says
Oh that's awesome, thanks for the feedback, Fiona 🙂
Fiona Smith says
This is such a delicious recipe, but my family pick out the celery and onions which feels like a waste. Are there other vegetables you’d recommend instead? Thank you.
VJ cooks says
The onion and celery create the base flavour for the stew. Alternatives would include leek or turnips or fennel but I assume they might not like those either. Your best bet is to dice them super fine so that they can't see or feel them. Or, make a different recipe.