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Easy Dump-And-Start Crockpot Beef Stew

Easy Dump-And-Start Crockpot Beef Stew

A comforting and hearty beef stew recipe designed for the slow cooker, featuring tender beef cubes, root vegetables, and mushrooms, seasoned with aromatic herbs and spices. It's a simple 'dump-and-start' method, perfect for a hands-off meal.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.2 kg stewing beef such as chuck or braising steak, trimmed and cut into 4-5 cm cubes
  • 2 large carrots peeled and cut into 2.5 cm chunks
  • 3 celery stalks trimmed and cut into 2.5 cm chunks
  • 1 large onion roughly chopped
  • 4 medium potatoes peeled and cut into 3-4 cm cubes
  • 200 g button mushrooms halved (optional, but highly recommended for depth)
  • 2 tablespoons plain flour or cornflour
  • 1 tablespoon dried mixed herbs oregano, thyme, rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic granules or powder
  • 0.5 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 800 ml beef broth or stock low sodium is preferred
  • 2 tablespoons tomato purée
  • 1 tablespoon Worcestershire sauce ensure it's halal certified, or use a suitable alternative like coconut aminos or balsamic vinegar for umami
  • 1 bay leaf
  • Fresh parsley chopped, for garnish

Method
 

  1. Prepare the Beef and Vegetables: Begin by trimming any excess fat from your beef and cutting it into roughly 4-5 cm cubes. Peel and chop your carrots, celery, onion, and potatoes into substantial, even-sized chunks. Halve your mushrooms if using. The kitchen will start to smell faintly of fresh earth and onion as you work.
  2. Combine Dry Ingredients: In a large bowl, place the cubed beef. Sprinkle over the plain flour or cornflour, dried mixed herbs, smoked paprika, garlic granules, black pepper, and salt. Toss thoroughly until the beef cubes are evenly coated and the spices cling to the meat, giving them a dusty, earthy appearance. This coating will help thicken the stew and develop a rich flavour.
  3. Load the Slow Cooker: Transfer the seasoned beef directly into your slow cooker pot. Add the chopped carrots, celery, onion, potatoes, and mushrooms on top. You’ll notice the pot starting to fill with a colourful array of ingredients, promising a vibrant stew.
  4. Whisk Wet Ingredients: In a separate bowl or a large measuring jug, whisk together the beef broth, tomato purée, and Worcestershire sauce (or your chosen alternative). Ensure the tomato purée is fully dissolved and the mixture is a uniform reddish-brown liquid.
  5. Add Liquids and Bay Leaf: Pour the liquid mixture over the contents of the slow cooker. Gently stir everything together just enough to ensure the liquid reaches the bottom of the pot. Tuck in the bay leaf. The liquid should mostly cover the ingredients, and you might hear a gentle slosh as it settles.
  6. Cook to Perfection: Secure the lid on your slow cooker. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. During the final hour of cooking, your kitchen will be filled with an incredibly rich, savoury aroma that signals dinner is almost ready. The vegetables should be fork-tender, and the beef should pull apart easily with no resistance.
  7. Thicken (Optional) and Serve: Once cooked, carefully remove the bay leaf. If the stew isn't as thick as you’d like, you can either remove a cup of the liquid, whisk in a tablespoon of cornflour, and return it to the pot, stirring until thickened, or simply let it simmer for another 30 minutes with the lid ajar. Ladle the hot, steaming stew into bowls, garnish with fresh chopped parsley for a burst of colour and freshness, and serve immediately.

Notes

Mushrooms are optional but highly recommended for added depth of flavor. For Worcestershire sauce, ensure it's halal certified or use a suitable alternative like coconut aminos or balsamic vinegar for umami. If the stew isn't thick enough after cooking, you can easily thicken it by whisking cornflour into some of the liquid and returning it to the pot.