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Craving the kind of beef stew that makes
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the whole house smell like a hug?
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Breathe in that savory steam? I've got
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you. Slow cooker beef stew. Set it,
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forget it, and come back to pure
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comfort. Here's the game plan. Hook.
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Build the flavor base. Brown the beef.
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Finish and serve. Quick ingredient roll
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call. One onion chopped. Two celery
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sticks finely chopped. Three carrots
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hald and chunked. Two TBSP rape seed
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oil. Two bay leaves. Half a pack of
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thyme. Two TBSP tomato puree. Two TBSP
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worcershure sauce. Two beef stock cubes
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or stock pots. 900 grams brazing beef.
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Think skirt or chuck. Big hearty chunks
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optional. 2 tsp corn flour to thicken.
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Half a small bunch of parsley chopped.
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Buttery mash to serve. If you want to go
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full cozy. Step one, build the flavor
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base. I heat one tablespoon of oil in a
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frying pan on low. In. Go the onion and
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celery. 5 minutes just until they soften
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and smell sweet. Carrots join the party
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with bay and thyme. Two more minutes to
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wake up those herbs. I stir in tomato
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puree for that deep rich backbone. Then
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woristershure for tangy umami. Now I add
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600 ml of boiling water. Give it a stir
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and tip everything into the slow cooker.
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Stock cubes or pots get crumbled in and
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mix through. Pepper, yes. Salt, not yet.
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Stock can be salty. Step two, brown the
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beef. This is where flavor explodes. I
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wipe the pan clean. Add the remaining
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tablespoon of oil and brown the beef in
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batches. Don't crowd the pan. Space
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equals browning and browning equals
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flavor. Deep caramelized edges. Perfect.
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Each batch goes straight into the slow
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cooker. Lid on. Cook low and slow for 8
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to 10 hours or go high for about 4 hours
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if you're in a hurry. While it cooks,
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your kitchen's going to smell
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outrageous. Step three, finish strong.
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If I want a thicker gravy, I mix 2 tsp
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of corn flour with a splash of cold
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water to make a smooth paste. I whisk in
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a couple tablespoons of the hot stew
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liquid, then pour it back into the pot.
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High for 30 minutes. Boom! Silky gravy.
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I stir in chopped parsley for freshness,
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taste, and adjust seasoning. Time to
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serve. Spoon that tender beef and glossy
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veggies over buttery mash. Thick gravy
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cascading down the sides. Yeah, that's
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the good stuff. prefer freezing? Let it
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cool completely, then portion it up for
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busy nights. Pro tips: bigger beef
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chunks stay juicier. Worth the extra
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cutting. Browning isn't optional. It's
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the soul of the stew. Make it your own.
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Add mushrooms, peas at the end, or a
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splash of red wine with the puree. There
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it is. Slow cooker beef stew that
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basically cooks itself while you live
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your life. Hit play on comfort and
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dinner's done. Steam rising. Comfort in
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a bowl fading to black.
