Slow Cooker Beef Stew

A beautiful beefy stew with pearl onions and lots of vegetables! Make this in your slow-cooker or 'Crockpot' for best results.

Slow Cooker Beef Stew Recipe

INGREDIENTS:

4 red potatoes, peeled and cut into chunks

1/2 lb (225 gm) pearl onions, skinned

6 - 7 white button mushrooms, sliced

2 sticks celery, chopped

3 carrots, scraped and sliced

1½ pounds (675 gm) lean stewing beef, cut into chunks

2 cups (500 ml) beef stock

2 tsp (10 ml) Worcestershire Sauce

2 tsp (10 ml) soy sauce

1 tsp (5 ml) dried marjoram

black pepper to taste

olive oil

flour

1 cup frozen peas (250ml)

METHOD:

Prepare and place vegetables into slow cooker.

Dredge the steak chunks in flour and then sauté in oil in batches till browned.

Add the beef to the vegetables, add the herbs and spices and mix well.

Finally add the beef stock and Worcestershire sauce and soy sauce.

Give the mixture a final stir and then cover the pot securely with aluminum foil before putting on the lid.

This tight seal ensures the maximum flavour!

Cook on high for 40 minutes and then reduce to low setting for about two hours, adding the peas for the final 20 minutes of cooking.

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