Crock pot beef stew - perfect for weeknights!! #shorts #dinner #beefstew
This classic crock pot beef stew is the ultimate weeknight dinner — just prep your ingredients, pop them in the slow cooker, and come home to a warming, flavourful meal. Chunks of braising beef become meltingly tender after hours of slow cooking alongside potatoes, carrots, and onions in a rich beef gravy. It's simple, satisfying comfort food that the whole family will love. Serve with crusty bread for the perfect midweek meal.
Watch: Crock pot beef stew - perfect for weeknights!! #shorts #dinner #beefstew
Original recipe video — click to play
Ingredients
Main
- 900 g braising beef (such as chuck), cut into 2.5 cm (1 inch) chunks
- 30 g plain flour, for coating the beef
Season the flour with salt and pepper before coating
- 2 tbsp olive oil
For browning the beef
Vegetables
- 2 medium onion, roughly diced
- 4 medium carrots, peeled and cut into chunks
- 500 g potatoes, peeled and cut into large chunks
Use a waxy variety like Maris Piper for best results
- 3 sticks celery sticks, sliced
- 4 cloves garlic cloves, minced
Liquids & Seasoning
- 500 ml beef stock
Use good-quality stock or a stock pot dissolved in hot water
- 2 tbsp tomato purée
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 leaves bay leaves
Remove before serving
- salt and black pepper, to taste
Garnish
- 2 tbsp fresh parsley, finely chopped(optional)
Stir through or sprinkle on top just before serving
Method
- 1
Toss the beef chunks in the seasoned flour until evenly coated, shaking off any excess.
~5 mins - 2
Heat the olive oil in a large frying pan over a high heat. Brown the beef in batches on all sides until well coloured, about 2–3 minutes per batch. Transfer the browned beef to the slow cooker.
~10 minsTip: Don't overcrowd the pan — browning in batches ensures a good sear and better flavour.
- 3
Add the onions, carrots, potatoes, celery, and garlic to the slow cooker with the beef.
~3 mins - 4
In a jug, mix together the beef stock, tomato purée, and Worcestershire sauce. Pour over the beef and vegetables in the slow cooker. Add the dried thyme and bay leaves, then season with salt and pepper. Give everything a good stir.
~2 mins - 5
Place the lid on the slow cooker and cook on Low for 8 hours or High for 5 hours, until the beef is fork-tender and the vegetables are cooked through.
Tip: The stew is ready when the beef falls apart easily with a fork.
- 6
Remove and discard the bay leaves. Taste the stew and adjust the seasoning with salt and pepper as needed. If the gravy is too thin, leave the lid off and cook on High for a further 20–30 minutes to thicken slightly.
~5 mins - 7
Ladle the stew into warm bowls and garnish with freshly chopped parsley. Serve with crusty bread or buttery mashed potatoes.
~2 mins
Nutrition
Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.
Frequently Asked Questions
Absolutely! You can brown the beef and chop all the vegetables the evening before, then store them separately in the fridge. In the morning, simply add everything to the slow cooker with the liquid and seasonings, and switch it on before you head out.
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