Slow Cooker Beef Stew

Ingredients

• 1.2kg beef chuck or braising steak, cut into large chunks
• 3 tbsp plain flour
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 carrots, chopped into chunks
• 2 celery sticks, sliced
• 3 garlic cloves, crushed
• 2 tbsp tomato puree
• 500ml beef stock
• 150ml red wine (optional, or extra stock)
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 500g potatoes, peeled and cut into chunks
• Salt and black pepper
• Chopped parsley, to finish

Method

1. Toss the beef chunks in the flour, well seasoned with salt and pepper, until lightly coated.
2. Heat the oil in a large frying pan over high heat and brown the beef in batches, a few minutes per side, until deeply coloured. Don't crowd the pan — transfer each batch to the slow cooker as it's done.
3. Add a splash more oil if needed and soften the onion, carrots, and celery for 5 minutes, then stir in the garlic and tomato puree for 1 minute.
4. Tip the vegetables into the slow cooker with the beef. Pour the wine into the still-hot pan to deglaze, scraping up any browned bits, then pour it in too, along with the stock, bay leaves, and Worcestershire sauce.
5. Stir well, cover, and cook on low for 7-8 hours, or high for 4-5 hours.
6. About 1.5 hours before the end, stir in the potatoes so they cook through without turning to mush.
7. Once the beef is completely tender and falling apart, taste and adjust the seasoning, remove the bay leaves, and scatter with parsley before serving.

Estimated per serving (1 of 6).