The Best Slow Cooker Beef Stew Ever!
The most delicious beef stew ever! The meat falls apart, it's highly nutritious and it leaves you feeling super cosy and satisfied.
Equipment
- 1 Slow Cooker
Ingredients
- 1 Large Onion Sliced
- 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
Instructions
- Place the onions into the slow cooker
- Mix all the herbs and spices together. Generously season the rump steaks with the herb and spice mix by rubbing it into the steaks. Place the steaks into the slow cooker.
- Add the carrots and pumpkin to the slow cooker.
- Mix together the stock, water, Worcestershire Sauce, Tomato Paste and Garlic in a bowl, then pour into the slow cooker.
- Cook on High for 5 hours, or Low for 8 hours. Set a reminder to add in the peas to the slow cooker 2 hours before the cooking time finishes.
- Take the meat out onto a plate and shred it using two forks. Place the shredded meat back into the slow cooker.
- Mix in the flour to thicken up the stew. Once it's thickened up, give it a taste test and season to taste.
- Serve with a dollop of sour cream and a side of buttered crusty sourdough toast.
- Enjoy!
Notes
Vegetables
You could also add potatoes, sweet potato, parsnips and celery in step 3.
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.