Another super easy recipe, I’m starting to love the slow cooker! I do love my beef very much too. This stew is light, and not too thick and goes nicely with rice, toasted bread or as a dish on its own.
2 pounds (about 900grams) beef
1 1/2 cups beef broth
1/4 cup all-purpose flour (add more for a thicker gravy)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 yellow onion
*I was making other dishes at the same time, and totally forgot about the onion! But do add that in as it will make your stew taste better.
For the beef broth, I boiled 1 1/2 cups of water and popped in two cubes of Knorr’s beef stock cubes to be diluted. You can use any other store-bought beef broth if you want.
Cut your meat into 1.5-inch cubes and chop up those carrots into chunks. Mince your garlic cloves and don’t forget to dice your onion.
Separately, mix the dry ingredients – flour, salt, black pepper, paprika – together in another bowl. Toss your meat chunks into the dry ingredients and coat them well.
So I ended up with a very messy floured pot and carrots. Please coat the meat before popping it into the pot. Once that’s done, add in the carrots, onions and garlic.
Then proceed to pour in the beef broth. It should just nicely cover the top of the entire contents. Add in your Worcestershire sauce at this point, and stir gently. Pop the lid on.
That’s it! Now leave it to cook on low setting for 10-12 hours, or if you’re pressed for time, then on high setting for 4-6 hours. With a pressure cooker, a high setting at 2 hours makes it just perfect!
At the end of those long hours, a yummy smell of beefy stew will make you salivate. Bear in mind that a lot of the oil form the beef will be collected on the surface (like the above photo) so you can either scoop out the oil into the sink, or just stir them all together if you’re lazy like me.
And here you have some yummy beef stew. Enjoy!