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Slow Cooker Beef & Vegetable Stew
Rich, hearty and meltingly tender - the ultimate comfort in a bowl
EASY MEALS FOR ELDERLY PARENTS
5/25/20264 min read
If the slow cooker chicken soup is the recipe I make most often, this beef and vegetable stew is the one Mum gets most excited about.
There is something about a proper beef stew that feels like the ultimate act of love. The rich dark gravy. The vegetables that have absorbed every bit of flavour from the beef. The meat so tender it falls apart at the touch of a fork. It's deeply nourishing, completely comforting and makes the whole house smell absolutely incredible for hours.
The slow cooker does all the hard work here. You spend about 15 minutes putting everything together in the morning and by dinner time you have a stew that tastes like it has been lovingly tended all day. Because in a way - it has.
Why This Recipe Works for Elderly Parents
Meltingly tender beef - the long slow cook breaks down the collagen in the meat making it incredibly soft and easy to eat
No tough textures - everything becomes soft and tender during the long cook
Rich in protein and iron - beef is one of the best sources of easily absorbed iron which is particularly important for elderly health
Deeply nourishing - vegetables, protein and complex carbohydrates all in one dish
Freezes beautifully - up to 3 months making it ideal for batch cooking
Hands off cooking - set it in the morning and walk away completely
Recipe Details
Serves: 6–8 Prep time: 20 minutes Cook time: 8 hours on LOW or 4–5 hours on HIGH Freeze: Up to 3 months
Ingredients
1kg beef chuck or gravy beef, cut into 4cm cubes
3 medium carrots, peeled and sliced into rounds
3 medium potatoes, peeled and cut into chunks
2 stalks celery, sliced
1 large onion, diced
3 cloves garlic, minced
2 cups good quality beef stock
1 can diced tomatoes (400g)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper to taste
2 tbsp plain flour
2 tbsp olive oil
Method
Step 1 - Brown the beef Season the beef cubes generously with salt and pepper then dust lightly with flour. Heat olive oil in a large frying pan over high heat. Brown the beef in batches - do not crowd the pan. You want a deep golden crust on at least two sides of each piece. This step adds enormous depth of flavour to the final stew. Transfer browned beef to the slow cooker.
Step 2 - Soften the onion and garlic In the same pan reduce heat to medium. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for 1 minute. Transfer to the slow cooker.
Step 3 - Add everything else Add all the vegetables, beef stock, diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary and bay leaves to the slow cooker. Give everything a good stir to combine. The liquid should just cover the ingredients - add a little extra stock or water if needed.
Step 4 - Cook low and slow Place the lid on and cook on LOW for 8 hours or HIGH for 4–5 hours. The longer the better - 8 hours on LOW produces the most tender and flavourful result.
Step 5 - Thicken the gravy In the last 30 minutes of cooking mix 2 tablespoons of cornflour with 3 tablespoons of cold water to form a smooth paste. Stir this into the stew and replace the lid for the remaining cooking time. The gravy will thicken beautifully.
Step 6 - Remove bay leaves and serve Remove the bay leaves before serving. Taste and adjust seasoning. Serve as is or over a bed of creamy mashed potato.
Freezing Instructions
Allow to cool completely
Remove bay leaves if not already done
Portion into individual containers
Label with name and date
Freeze for up to 3 months
To reheat: Thaw overnight in the fridge. Reheat gently in a saucepan over low heat stirring occasionally, adding a splash of stock if needed. Or microwave in 90 second intervals stirring between each until piping hot throughout.
Always ensure food is piping hot all the way through before serving.
Kim's Tips
💕 Browning the beef is worth every minute - I know it feels like an extra step but it genuinely transforms the flavour of the final stew. A deep golden crust on the beef creates complex flavours that simply cannot be achieved any other way.
💕 Chuck or gravy beef are the best cuts - these tougher cuts are absolutely perfect for slow cooking. The connective tissue breaks down during the long cook creating incredible tenderness and naturally thickening the gravy. Do not use lean steak - it will be dry and tough.
💕 Cut vegetables into larger pieces - smaller pieces can become too soft and mushy over 8 hours. Larger chunks hold their shape better while still becoming completely tender.
💕 Serve over mashed potato - creamy mashed potato is the perfect partner for this stew and turns it into a complete and incredibly satisfying meal.
💕 Even better the next day - like all good stews this one improves overnight as the flavours continue to develop. Make it the day before and refrigerate overnight for an even more delicious result.
What You'll Need
A good slow cooker is the star of this recipe. I've linked mine along with individual freezer containers on my Amazon storefront.
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This one is pure love in a bowl - I'd love to hear if it became a favourite in your house too! Leave a comment below or come and find me on Instagram. You're not doing this alone. 💕