Ingredients:

  • 5 kg (3.3 lbs) Beef Chuck, trimmed and cut into 4 cm (1.5 inch) cubes
  • 1 Tbsp Coarse Salt
  • 1 tsp Black Pepper (freshly ground)
  • 3 Tbsp All-Purpose Flour (plain flour)
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 Large Brown Onion, diced
  • 4 Cloves Garlic, minced
  • 2 Tbsp Tomato Paste (or Purée)
  • 125 ml (1/2 cup) Dry Red Wine (such as Merlot or Cabernet Sauvignon)
  • 750 ml (3 cups) Low-Sodium Beef Stock (or Broth)
  • 2 Bay Leaves
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1 Tbsp Worcestershire Sauce
  • 4 Large Carrots, peeled and cut into 3 cm (1.2 inch) chunks
  • 2 Stalks Celery, chopped
  • 1 kg (2.2 lbs) Waxy or All-Purpose Potatoes, peeled and quartered
  • 250g (8 oz) Button Mushrooms, halved (optional)
  • 1 Tbsp Cornstarch (Cornflour) mixed with 2 Tbsp cold water (slurry)
  • 1/4 cup Fresh Flat-Leaf Parsley, roughly chopped (garnish)

Instructions:

  1. Prep the Beef: Pat the cubed beef chuck dry with paper towels. Season aggressively with salt and pepper, then toss lightly with the 3 tablespoons of flour until coated.
  2. Sear the Beef: Heat the oil in a large skillet over high heat until shimmering. Sear the beef in batches (do not overcrowd the pan!) until deeply browned on all sides. Transfer the seared beef only to the slow cooker bowl.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and celery to the same skillet and cook until softened, about 5 minutes.
  4. Build the Base: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Deglaze: Pour in the red wine (if using) and use a wooden spoon to scrape up all the lovely browned bits (fond) stuck to the bottom of the pan. Let the wine simmer and reduce by half (about 2 minutes).
  6. Load the Cooker: Pour the onion/wine mixture over the seared beef in the slow cooker. Add the beef stock, Worcestershire sauce, dried herbs (thyme, rosemary, bay leaves), carrots, and potatoes.
  7. Set and Forget: Stir gently to combine everything. Cover the slow cooker and cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours, or until the beef is meltingly tender.
  8. Optional Step: If using mushrooms, add them during the final hour of cooking on the chosen setting.
  9. Check Consistency: Remove the bay leaves. Taste the stew and adjust the salt and pepper if necessary.
  10. Thicken the Stew (If needed): If the liquid is too thin, stir the cornstarch slurry into the stew base. Turn the heat up to HIGH and cook for another 15–20 minutes until the stew has thickened to your liking.
  11. Garnish and Rest: Skim any large pools of fat from the surface. Stir in the fresh parsley just before serving. Let the stew rest for 10 minutes off the heat before plating.