I have been searching and experimenting trying to find the best beef stew and this is it! It’s the most delicious, winter warmer, cosy, fulfilling meal. Add on a dollop of sour cream and a side of buttered crusty sourdough toast and you have yourself an absolute winner! The left overs are great too!

ingredients and tools you’ll need

equipment

1 Slow Cooker

ingredients

Slow Cooker Beef Stew Ingredients

1 Large Onion Sliced
Herbs & Spices
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tbsp Dried Oregano
2 Large Rump Steaks
4 Med-Lrg Carrots Chopped into chunks
1/2 Small Pumpkin Cut into large wedges
2 Cups of your favourite stock
1 Cup Water
1 tbsp Worcestershire Sauce
2 tbsp Tomato Paste
2 tbsp Minced Garlic (or 5 fresh cloves of garlic, crushed)
1-2 Cups Garden Peas
1/2 Cup Flour (or 1 tbsp Cornflour)
Sour Cream To serve, optional, but highly recommended!

how to make Slow Cooker Beef Stew

step one: place the onions in the slow cooker

Dice up the onions and chuck them into the slow cooker for the beef to sit on top of.

step two: mix herbs & spices together, rub the mix all over the beef

Mix all the herbs and spices together, then generously season the rump steaks rubbing the mixture all over the beef. Place the steaks into the slow cooker.

step three: add the carrots and pumpkin to the slow cooker

Add the chopped carrots and pumpkin wedges to the slow cooker in and around the beef.
The pumpkin will likely disintegrate into the stew and that’s ok! It’s one of the things that make this stew so delicious! It also hides the pumpkin from any little ones who might otherwise turn their nose up at the dish. If you would prefer to ensure the pumpkin doesn’t disintegrate, just add it in when there’s about 2 hour to go.

step four: combine the next 5 ingredients and add to the slow cooker

Mix together the stock, water, Worcestershire Sauce, Tomato Paste and Garlic in a bowl, then pour down the side of the slow cooker to avoid washing the seasoning off the top of the beef.

step five: cook

Cook on high for 5 hours, or on low for 8 hours. Set a reminder to add in the peas to the slow cooker 2 hours before the cooking time finishes.

step six: shred the meat

Take the meat out onto a plate and shred it using two forks. Place the shredded meat back into the slow cooker.

step seven: add flour to thicken and season

Mix in the flour to thicken up the stew. Once it’s thickened up, give it a taste test and season to taste.

step eight: add flour to thicken and season

Serve with a dollop of sour cream and a side of buttered crusty sourdough toast.

Slow Cooker Beef Stew storage instructions

Store in an airtight container in the fridge for up to 1 week or 2 months in the freezer.

questions & troubleshooting

can you add any other vegetables?

Absolutely! You could also add potatoes, sweet potato, parsnips and celery in step 3.

printable recipe