Ingredients
Units
Scale
- 800g lean beef stewing steak, trimmed and cut into chunks
- 2 tsp olive oil
- 1 large onion, finely chopped
- 2 medium carrots, sliced
- 2 celery sticks, sliced
- 200g mushrooms, quartered
- 2 garlic cloves, crushed
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 400ml beef stock
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- 1 tsp salt
- black pepper, to taste
- 20 g cornflour mixed with some water
- Fresh parsley, chopped
Instructions
- Heat 1 tsp olive oil in a large frying pan over medium-high heat. Brown the beef in batches for 2–3 minutes per side (optional). Transfer each batch to the slow cooker.
- Add the remaining olive oil to the pan, then cook the onion, carrots, celery, and mushrooms for 4–5 minutes until softened slightly. Add the garlic and cook for a further 30 seconds before tipping it all into the slow cooker.
- Add the tomato puree, Worcestershire sauce, beef stock, thyme, smoked paprika, bay leaf, salt, pepper and cornflour. Stir to combine.
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender.
- Remove the bay leaf and serve warm, sprinkled with fresh parsley. Pairs well with steamed green beans or cauliflower mash for a low-carb option.
- Prep Time: 15 mins
- Cook Time: 7 - 8 hours
- Category: Meat
- Method: Slow Cooker
Nutrition
- Serving Size: 1
- Calories: 361
- Fat: 13g
- Carbohydrates: 14g
- Protein: 47g
