Slow Cooker Beef Stew is full of flavour and so easy to throw together. Filled with fall apart, tender beef pieces and melt in your mouth sweet potato, there’s nothing better than coming home to a warm cooked meal!
Prep Time15 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs15 minutesmins
Course: Slow Cooker
Cuisine: American
Keyword: beef stew
Servings: 8people
Calories: 476kcal
Author: Karina
Ingredients
3pounds(1 1/2 kg) beef chuck roastdiced into 1 inch cubes
1largesweet potatopeeled and diced into 2-inch pieces (roughly 3 cups diced)
10ounces(300 g) baby potatoeshalved
2largecarrotssliced
1red bell pepper (capsicum)deseeded and chopped
1-1/2cupsbeef broth or stock
1cupdry white wine(optional)
14ounces(410 g) can diced tomatoes
1/4cuptomato paste
2beef bouillon cubescrushed
1teaspoonsalt
1/2teaspoonground black pepper
1teaspoonmild paprika
2bay leaves
4tablespoonsfresh chopped parsleyto serve
Instructions
Season beef with salt and pepper.
Heat 1 tablespoon of oil in a pan or skillet over medium-high heat. Sear beef until browned (about 2 to 3 minutes per side) in batches, adding more oil when needed.
Transfer browned meat to into a 6qt (6 litre) slow cooker bowl.
Fry the onion with remaining oil in the same skillet until softened. Add in the garlic and sauce until fragrant (30 seconds). Transfer to the slow cooker bowl.
Add flour and mix to coat the meat and onions/garlic. Throw in the rest of the ingredients (except for the bay leaves and parsley) and give it a good mix. Place bay leaves on top.
Cover, and cook on low heat setting for 8-10 hours, or high heat setting for 4 to 6 hours.
Taste test before serving, and add extra salt or pepper if needed. Garnish with parsley,