Recipe by Greenpan
A little prep in the morning and an all-day simmer in your slowcooker delivers steaming bowls of hearty beef stew by dinnertime. Our recipe is sure to be a go-to favourite for soul-satisfying family meals all year round.
Servings: 8 to 10
Prep time: 30 mins
Cook time: 7 to 8 hrs
Ingredients
900 g beef chuck, cut into 4 cm pieces
1½ tbsp. kosher salt
1½ tsp. fresh ground black pepper
80 g all-purpose flour, divided
3 tbsp. vegetable or canola oil
450 g fingerling potatoes, halved lengthwise
220 g cremini mushrooms, halved
3 medium carrots, peeled, cut into 2.5 cm pieces
1 medium onion, medium dice
50 g tomato paste
240 ml red wine
470 ml low-sodium beef stock
3 sprigs fresh thyme
2 bay leaves
40 g roughly chopped fresh parsley leaves, for garnish
Method
Remove the beef from the refrigerator and place in a large mixing bowl. Pat the beef dry with paper towels, then season with the salt and pepper. Add half of the flour into the bowl and stir with a wooden spoon to evenly coat all the beef with the flour.
Select the Brown/Sauté mode on the slowcooker, set the temperature to 200°C and the timer to 20 minutes. Pour in 2 tbsp. of the oil and allow it to come to temperature, until lightly shimmering.
Once the oil is hot, start placing the beef into the pan one piece at a time using kitchen tongs, taking care to shake off any excess flour from each piece before setting it in the pan. Take care not to overcrowd the pan as this will keep the beef from getting a proper sear. Cook the beef for about 3 minutes, or until deeply browned. Flip and cook another 3 minutes or so on the side. As each piece browns, remove it to a large mixing bowl, and keep adding new pieces until all the beef is seared and transferred to the bowl.
Select the Low Heat Slow Cook mode and set the timer for 8 hours. Add the potatoes, mushrooms, carrots, onion, tomato paste and a pinch of salt and pepper, stirring to combine. Cook the tomato paste for 3 to 4 minutes or until very aromatic and it becomes a deeper red colour.
Sprinkle the remaining half of the flour across the vegetables and tomato paste, stirring until fully incorporated. Pour in the wine and beef stock, again stirring until everything is evenly combined. Add the thyme, bay leaves, seared beef and any juices collected in the bottom of the bowl. Allow the stew to come to temperature and begin simmering, then cover and cook until the vegetables and beef are very tender, about 7 to 8 hours.
If you prefer a thicker gravy, remove the beef and vegetables from the pan with a slotted spoon or strainer. Select the Brown/Sauté mode on the slowcooker, set the temperature to 150°C and the timer to 15 minutes. Allow the gravy to come to a light boil, then cook for 5 to 10 minutes, stirring occasionally, until reduced and thickened. Then return the vegetables and beef to the slowcooker.
Taste and season one final time with salt, black pepper and red wine vinegar as desired. Stir in the chopped parsley, discard the thyme stems and bay leaves, and serve the beef stew warm in large bowls.
Quick Tips
Pick Your Favourite Veggies—Trade fingerling potatoes for Yukon Golds, swap carrots for parsnips, or use button mushrooms in place of cremini. It’s all good!
Don’t Skip the Sear—Browning beef before adding in the liquids adds incredible depth of flavour to our comforting stew
Elite Slow Cooker 6L
GreenPan
Experience the delight of crafting delectable, family-sized meals bursting with flavour. The GreenPan Elite Slow Cooker effortlessly conjures mouth-watering tastes at the touch of a button. Begin by searing your ingredients to create flavour, then let them simmer low and slow to extract every ounce of deliciousness. With versatile functions including Slow Cook, Roast, Brown/Sauté, and Steam, meal preparation is a breeze! Plus enjoy all of the benefits of GreenPan's Thermolon Volt PFAS-free ceramic non-stick coating, a health-conscious and easy to clean surface tailored for kitchen appliances.
