Slow-Cooker Beef and Root Vegetable Stew

A slow cooker turns beef, carrots and potatoes into a warming weekend stew with little hands-on work. This recipe serves four; allow about 20 minutes to prepare, then follow your appliance’s instructions for a low or high setting and check that the beef is cooked through before serving.

Ingredients for four servings

• 700 g stewing beef, cut into roughly 3 cm pieces
• 500 g potatoes, peeled if desired and cut into chunks
• 3 medium carrots, cut into thick slices
• 1 large onion, roughly chopped
• 600 ml beef stock, prepared according to its packet instructions
• 1 tablespoon tomato purée
• 1 tablespoon plain flour, optional, for coating the beef
• 1 tablespoon vegetable oil, if browning the beef
• 1 teaspoon dried thyme
• 1 bay leaf
• Black pepper, to taste
• Salt, to taste, taking the stock’s salt content into account

Prepare the beef and vegetables

Cut the beef and vegetables into pieces of similar, substantial size so they hold their shape during the long cooking. If using flour, toss the beef in it and shake off any excess. Browning the beef in a frying pan with the oil is optional: it adds colour and flavour, but you can skip it if you want a simpler preparation.

Put the potatoes, carrots and onion into the slow-cooker pot. Add the beef, tomato purée, thyme and bay leaf. Pour in the stock and season lightly with pepper. The ingredients should sit within the appliance’s recommended fill range; check the manual for any guidance on minimum or maximum filling.

Cook the stew in your slow cooker

Cover with the lid and cook on the low or high setting according to your model’s instructions. As a general starting point, allow around 7–9 hours on low or 4–5 hours on high, but slow cookers vary in size, temperature and performance. These timings are guides, not a substitute for the manufacturer’s directions.

Keep the lid on during cooking where possible, since lifting it releases heat and can extend the cooking time. Near the end, check that the beef is tender and cooked through. If you have a food thermometer, use it according to its instructions to check the thickest pieces; do not rely on colour alone. If the meat is not ready, continue cooking and check again.

Remove the bay leaf before serving. Taste the broth and adjust the seasoning. If the vegetables are still firmer than you like, cook for longer, checking periodically.

Thicken the broth if you prefer

For a thicker stew, stir together 1 tablespoon cornflour with 2 tablespoons cold water until smooth. Stir the mixture into the hot stew, replace the lid and cook on high for about 15–20 minutes, or until the broth thickens. Follow your appliance’s guidance for changing settings and avoid adding dry cornflour directly, as it can form lumps.

You can also mash a few cooked potato pieces into the broth and stir them through. This thickens the stew without adding another ingredient.

Make it with beans or mushrooms

For a meat-free version, replace the beef with about 400 g sliced mushrooms and one drained 400 g tin of beans, such as butter beans or cannellini beans. Use vegetable stock instead of beef stock. Keep the carrots, potatoes, onion, thyme and other seasonings.

Add the mushrooms and vegetables at the start. Because mushrooms and beans need less cooking than beef, check the vegetables earlier than the beef timings above; start checking after about 4 hours on low or 2½ hours on high. Add the drained beans for the final 30–60 minutes so they heat through without breaking up. Appliance timings vary, so use the manual and check that the vegetables are tender and the stew is hot throughout.

Serve and store leftovers safely

Serve the stew hot in bowls, on its own or with bread. Let leftovers cool and refrigerate them promptly in a covered container. Keep the fridge at a safe temperature and use refrigerated leftovers within two days. Reheat only the portion you need until it is steaming hot throughout; avoid reheating the same portion more than once. Follow Food Standards Agency advice on safe chilling, storage and reheating.

Source: GOV.UK