Slow Cooker Tomato Beef Stew: A Hearty & Comforting Dish
[British Kitchen] Slow Cooker Tomato Beef Stew – A Deliciously Simple Recipe
Inspired by a wedding gift, a slow cooker, this recipe offers a wonderfully rich and tender Tomato Beef Stew that’s perfect for a comforting meal. Let the slow cooker do the work for a deeply flavorful result.
Ingredients- 500g block beef (such as chuck, round, or brisket), cut into chunks
- 6 fresh button mushrooms, halved or quartered
- 2 medium potatoes, peeled and cut into bite-sized pieces
- 2 carrots, peeled and cut into bite-sized pieces
- 2 celery stalks, trimmed and sliced
- 1 large leek, white and light green parts only, washed and sliced (or 1/2 regular leek)
- 1 tsp minced garlic
- 2 tsp butter
- 750ml water or stock (chicken or beef stock recommended)
- 300g tomato sauce
- 2 tsp brown sauce
- 2 tsp tomato paste or puree
- 2 bay leaves
- A pinch of dried basil
- 2 tsp flour or cornstarch
- Salt to taste
- Freshly ground black pepper to taste
Cooking Instructions
Step 1
Pat the beef chunks dry with paper towels. Season generously with salt and pepper. (Tip: A splash of cooking wine can help tenderize the meat and reduce any gamey flavors. I also added pork kidney, but it’s optional.)
Step 2
Prepare all the vegetables (except mushrooms) by peeling and chopping them into uniform, bite-sized pieces. If serving to children, you might want to cut them slightly smaller.
Step 3
Heat a tablespoon of oil in a pan over medium-high heat. Sear the seasoned beef chunks on all sides until nicely browned. This step is crucial for developing flavor and keeping the meat moist. Transfer the seared beef to a separate bowl.
Step 4
In the same pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the chopped vegetables (excluding mushrooms) and cook until they start to soften and become slightly browned, about 5-7 minutes.
Step 5
Place the seared beef, sautéed vegetables, and mushrooms into the slow cooker pot. Pour in the water or stock (750ml). Ensure the liquid covers most of the ingredients. (Tip: I used chicken stock for a richer flavor.)
Step 6
Stir in the tomato sauce, brown sauce, and tomato paste. Add the bay leaves and dried basil. Cover the slow cooker and set it to the ‘High’ setting. Cook for approximately 6 hours, or until the beef and vegetables are very tender. (Cooking times may vary depending on your slow cooker model.)
Step 7
Once the stew has cooked and the ingredients are tender, prepare a slurry by mixing the flour or cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the stew to thicken it. Cook for another 10-15 minutes on ‘High’ or until the desired consistency is reached. Before serving, remove and discard the bay leaves. Enjoy this hearty stew with crusty bread!