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Looking for a comforting, no-fuss meal that’s both hearty and delicious?
This slow-cooked beef stew is the perfect recipe for beginners, with tender chunks of beef, flavorful veggies, and a rich, savory gravy that will warm you up from the inside out.
Whether you’re new to cooking or just want an easy, satisfying dinner, this recipe is simple to follow and guaranteed to impress!
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Ingredients
- 1 onion, chopped
- 2 celery sticks, finely chopped
- 2 tbsp rapeseed oil
- 3 carrots, halved and cut into chunks
- 2 bay leaves
- ½ pack thyme (fresh or dried)
- 2 tbsp tomato purée2 tbsp Worcestershire sauce
- 2 beef stock cubes or stock pots
- 900g beef (for braising, like skirt) – you can either cut it into chunks yourself or buy it pre-diced
- 2 tsp cornflour (optional, for thickening)
- ½ small bunch parsley, chopped
- Buttery mash (optional, for serving)
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Instructions
Step 1: Prepare the Vegetables
- Heat 1 tablespoon of rapeseed oil in a pan over low heat.
- Add the chopped onion and celery, cooking until they begin to soften (about 5 minutes).
- Toss in the carrot chunks, bay leaves, and thyme.
- Cook for another 2 minutes.Stir in the tomato purée and Worcestershire sauce.
- Pour in 600ml of boiling water and mix well.
- Transfer everything to your slow cooker.
- Crumble the beef stock cubes over the top or add the stock pots.
- Stir, and season with pepper (skip the salt for now as the stock might already be salty).
Step 2: Brown the Beef
- Clean your pan and heat the remaining oil.
- Brown the beef in batches, making sure it’s well-seared on all sides.
- Once browned, add each batch of beef to the slow cooker.
Step 3: Slow Cook
- Cover and cook your stew on low for 8-10 hours, or on high for 4 hours.
- The longer it cooks, the more tender and flavorful the beef will be.
Step 4: (Optional) Thicken the Gravy
- If you prefer a thicker gravy, mix 2 teaspoons of cornflour with a splash of cold water to make a paste.
- Stir this paste into 2 tablespoons of the stew liquid.
- Add this mixture back into the slow cooker and cook on high for an additional 30 minutes to thicken the gravy.
Step 5: Final Touches
- Stir in the chopped parsley and taste.
- Adjust seasoning if needed.Serve your stew with buttery mash, if you like.
- Allow it to cool before freezing any leftovers.
- Enjoy your easy and delicious beef stew!
FAQs
Can I use a different type of meat?
Yes, you can use other cuts of beef like chuck or brisket if you prefer. Just make sure they’re suitable for slow cooking to ensure tenderness.
How do I adjust the recipe for a smaller or larger slow cooker?
If you have a smaller slow cooker, you may need to reduce the recipe by half. For larger slow cookers, you can double the ingredients, but make sure not to overfill, as the stew needs space to cook evenly.
Simple Slow-Cooker Italian Beef Stew
This easy beef stew recipe combines slow-cooked beef, hearty vegetables, and savory gravy for a comforting and flavorful meal perfect for beginners.
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RateServings: 4
Ingredients
- 1 onion chopped
- 2 celery sticks finely chopped
- 2 tbsp rapeseed oil
- 3 carrots halved and cut into chunks
- 2 bay leaves
- ½ pack thyme (fresh or dried)
- 2 tbsp tomato purée
- 2 tbsp Worcestershire sauce
- 2 beef stock cubes or stock pots
- 900 grams beef (for braising, like skirt) – you can either cut it into chunks yourself or buy it pre-diced
- 2 tsp cornflour (optional, for thickening)
- ½ small bunch parsley chopped
- Buttery mash (optional, for serving)
Instructions
Prepare the Vegetables
- Heat 1 tablespoon of rapeseed oil in a pan over low heat.Add the chopped onion and celery, cooking until they begin to soften (about 5 minutes).Toss in the carrot chunks, bay leaves, and thyme.Cook for another 2 minutes.Stir in the tomato purée and Worcestershire sauce. Pour in 600ml of boiling water and mix well.Transfer everything to your slow cooker.Crumble the beef stock cubes over the top or add the stock pots.Stir, and season with pepper (skip the salt for now as the stock might already be salty).
Brown the Beef
- Clean your pan and heat the remaining oil.Brown the beef in batches, making sure it’s well-seared on all sides.Once browned, add each batch of beef to the slow cooker.
Slow Cook
- Cover and cook your stew on low for 8-10 hours, or on high for 4 hours.The longer it cooks, the more tender and flavorful the beef will be.
(Optional) Thicken the Gravy
- If you prefer a thicker gravy, mix 2 teaspoons of cornflour with a splash of cold water to make a paste.Stir this paste into 2 tablespoons of the stew liquid.Add this mixture back into the slow cooker and cook on high for an additional 30 minutes to thicken the gravy.
Final Touches
- Stir in the chopped parsley and taste.Adjust seasoning if needed.Serve your stew with buttery mash, if you like.Allow it to cool before freezing any leftovers.Enjoy your easy and delicious beef stew!
hey, can I skip the browning part? gets too messy and just wanna throw everything in the slow cooker, you know? Sandra, help out?
Skipping browning means you lose flavor, just saying. The mess might be worth it for the taste.
I always skip it, tastes fine tbh.
Tried this last night, was really good! Family loved it. Thanks, Sandra for clear steps.
if i use a different meat, like say, rubber because that’s how my beef turns out, that cool?
Any tips on making this vegan? Would love to try with some plant-based alternatives.
Not to be that guy, but there’s no Step 3. Missed the plot, Sandra?
browning the beef is KEY!!! don’t skip it folks, flavor town’s calling!