Slow-cooker Beef Stew

  • 29 Aug - 04 Sep, 2020
  • Mag The Weekly
  • Cookery


· 1 onion

· 2 celery sticks

· 2 tablespoons rapeseed oil

· 3 carrots

· 2 bay leaves

· ½ pack thyme

· 2 tablespoons tomato purée

· 2 beef stock cubes

· 900 g beef

· 2 teaspoons corn flour

· ½ bunch parsley


Fry the onion and celery in one tablespoon oil over a low heat until they start to soften. Add the carrots, bay and thyme, fry for two minutes, stir in the puree, add boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes, then season with pepper. Fry the beef until it is browned, then tip into the slow cooker. Cook on low for 8-10 hours. If you want to thicken the gravy, mix the corn flour with a splash of cold water to make a paste, and then stir two tablespoons into the cooker. Cook for a further 30 minutes. Stir in the parsley and season. Serve with buttery mash, if you like.