Slow Cooker Beef Stew

Love a good hearty stew loaded with melt in your mouth beef and vegetables served with mashed potato or rice. Tougher cuts of meat that require slow cooking have a greater collagen content so I encourage people to aim for one slow cooker meal a week to reap the benefits. I love that you can prepare these meals in the morning and come home and relax not having to worry about dinner.

Recipe inspired by VJ Cooks.

Ingredients:

• 1kg diced casserole beef

• 2 Tbsp flour

• 1 tsp salt

• 1⁄2 tsp black pepper

• 2 Tbsp olive oil

• 3 carrots, cut into chunks

• 1 onion, quartered

• 250g mushrooms, quartered

• 3 stalks celery, sliced

• 1 tsp crushed garlic

• 2 Tbsp Worcestershire sauce

• 500ml beef stock

• 2 Tbsp cornflour

Method:

1. Place the beef in a bowl. Add the flour, salt and pepper and mix.

2. Place a large frying pan on high heat then add oil. Brown the beef for a few minutes on each side. Do this in batches if necessary.

3. While the beef is browning, add remaining ingredients (except the cornflour) to the slow cooker. Stir to combine.

4. Add browned beef and any cooking juices to the slow cooker. Stir to combine.

5. Cook on low for 8+ hours until the beef is tender.

6. Mix cornflour with two tablespoons of cold water and add to the stew 20 minutes before serving. Stir and leave to thicken up.

7. Serve on top of potato mash or rice.

Enjoy!