tayyab anjum
This Beef Stew In Slow Cooker is full of soft beef, mushrooms, carrots, and green beans. It cooks slowly until everything is tender and tasty. It is simple to make and you can change the vegetables to what your family likes.
A warm and simple slow-cooker beef stew with soft beef, carrots, mushrooms, and green beans. It cooks slowly for deep flavor and is easy to change with your favorite veggies. Perfect for family dinners, this cozy meal is filling, comforting, and ready when you are.
Ingredients
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800 g stewing beef, cut into chunks
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1 tablespoon vegetable oil
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1 large onion, chopped
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2 garlic cloves, minced
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3 carrots, cut into chunks
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150 g button mushrooms, halved
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100 g green beans, trimmed
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2 tablespoons plain flour
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600 ml beef stock
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2 tablespoons Worcestershire sauce
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1 tablespoon tomato purée
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1 teaspoon dried thyme
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1 bay leaf
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Salt and black pepper, to taste
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Fresh parsley, chopped (optional)
Beef Stew In Slow Cooker: Directions
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Heat the oil in a big frying pan on medium-high heat.
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Brown the beef pieces for 2–3 minutes on each side. Do this in batches if needed, then put the beef into the slow cooker.
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In the same pan, cook the chopped onion and minced garlic for 2–3 minutes until soft.
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Add the cooked onion and garlic to the slow cooker with the carrots, mushrooms, and green beans.
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Sprinkle the flour over the beef and vegetables and mix gently so it coats them.
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Add the beef broth, Worcestershire sauce, and tomato paste to the pan. Stir everything together well.
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Add the dried thyme, the bay leaf, and salt and pepper to taste.
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Cover and cook it on low heat about 7 to 8 hours, or on high flame for 4–5 hrs, until the beef is very tender.
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If the stew looks too thick while cooking, stir once or twice and add a little more stock.
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Take out the bay leaf before serving.
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Taste the food. Add a little more salt or pepper if it needs more flavor.
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Spoon the stew into bowls and sprinkle chopped parsley on top if you like. Serve hot with bread or mashed potatoes.
