Slow Cooker Beef Stew

Ingredients:

• 1 tablespoons olive oil divided

• 500g boneless stewing beef cubes or chuck

• 1/4 medium onion chopped

• 3 cloves garlic minced

• 250g Yukon Gold potatoes peeled & diced (fairly large bite-size pieces)

• 2 large carrots peeled & cut into fairly large bite-size pieces

• 1.5 sticks celery chopped (optional)

• 750ml beef stock

• 3oz tomato paste

• 2tsp Worcestershire sauce

• 1/2 tsp salt

• Pepper to taste

• 1-2 bay leaves

• 1 tablespoons cornstarch mixed with water (Optional)

Basic Cost to make: Approx £

Equipment:

• Slow cooker

• Scales

• Chopping Board

• Knife

• Frying Pan

• Ladle

Method:

• Add 1 tablespoon of the olive oil to a frying pan and sear the beef cubes (brown them on all sides) over medium-high heat.

• Once all the beef is seared, transfer it (and any juices) to your slow cooker.

• Add the onion to the frying pan and cook for 3-4 minutes, then stir in the garlic and cook for 30 seconds. Transfer to the slow cooker.

• Add the remaining ingredients (except for the bay leaves and cornstarch) to your slow cooker. Stir/toss well.

• Gently add the bay leaves in. Cook on low for up to 10 hours or until the beef is tender.

• Optional: to give the stew a thicker consistency, mix the cornstarch with 2 tablespoons of cold water, stir it into the stew, and then cook until it's thickened up a bit (give it 10 minutes or so).

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Notes:

• Use beef stock cubes and add a red wine stock cube for extra flavour

original link: https://www.saltandlavender.com/crockpot-beef-stew-recipe/