Beef Stew
This slow cooker beef stew is a simple, hands-off British comfort meal that cooks for 7–8 hours on low, yielding tender beef and root vegetables in a rich, thickened gravy.
⚡Slow Cooker
This slow cooker beef stew is a simple, hands-off British comfort meal that cooks for 7–8 hours on low, yielding tender beef and root vegetables in a rich, thickened gravy.
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Add sliced leeks, chopped onion, sliced carrots, cubed potatoes, and grated parsnips to the slow cooker pot.
Add the cubed beef to the vegetables in the slow cooker.
Stir all the ingredients together to combine.
Add the beef stock cubes and season with salt.
Pour in enough boiling water to cover all the ingredients.
Cover the slow cooker and cook for 7-8 hours on low.
Once cooked, stir in the beef gravy granules until the stew thickens to your desired consistency.
Serve the hot stew in bowls with slices of buttered crusty bread for dipping.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the slow cooker on low until warmed through.
slow cooker
This beef stew cooks for 7–8 hours on low heat in the slow cooker. Do not use a higher setting, as low ensures the beef becomes tender.
Yes. Prepare and refrigerate the stew up to 2 days ahead, then reheat gently on the stovetop or in the slow cooker on low until warmed through.
Use 2–3 tablespoons of cornstarch mixed with cold water to form a slurry, then stir in at the end. Alternatively, use flour mixed with water or beef bouillon paste.
Cooking on high will reduce tenderness. Stick to low heat for 7–8 hours to achieve the best texture and flavor development.
Celery, turnips, or parsnips can replace any root vegetables. Avoid adding watery vegetables like zucchini, which break down too much.
