Ingredients:

  • 900 g (2 lb) Beef Chuck or Stewing Steak, cut into 3-4 cm cubes
  • 30 g (¼ cup) All-Purpose Flour
  • 5 mL (1 tsp) Sea Salt, plus more to taste
  • 5 mL (½ tsp) Black Pepper
  • 30 mL (2 tbsp) Vegetable Oil, suitable for high heat
  • 1 Large Yellow Onion, roughly chopped
  • 3 cloves Garlic, minced
  • 30 g (2 tbsp) Tomato Paste (Purée)
  • 120 mL (½ cup) Dry Red Wine (such as Merlot or Cabernet Sauvignon) (optional)
  • 15 mL (1 tbsp) Worcestershire Sauce
  • 5 Litres (6 cups) Low-Sodium Beef Stock (or Broth)
  • 450 g (1 lb) Carrots, peeled and cut into thick 2.5 cm chunks
  • 680 g (1.5 lb) Russet or Yukon Gold Potatoes, peeled and quartered
  • 2 Stalks Celery, sliced thickly
  • 2 Sprigs Fresh Thyme
  • 2 Bay Leaves
  • 15 g (1 tbsp) Cornflour (Corn Starch) (optional)
  • 30 mL (2 tbsp) Cold Water (optional)

Instructions:

  1. Prepare and Season the Beef: In a mixing bowl, toss the cubed beef with the flour, salt, and pepper until evenly coated. Heat the vegetable oil in a large frying pan over medium-high heat until shimmering.
  2. Sear the Beef: Sear the beef in batches, ensuring not to overcrowd the pan, for 2–3 minutes per side until deeply golden brown. This step is crucial for flavor. Transfer the browned beef directly into the slow cooker basin.
  3. Build the Flavour Base: Reduce the heat to medium. Add the chopped onion to the frying pan and sauté until softened, about 5 minutes. Add minced garlic and tomato paste; cook, stirring constantly, for 1 minute until the paste darkens slightly.
  4. Deglaze and Finish Liquid: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half (about 2 minutes). Pour in the beef stock and Worcestershire sauce. Bring the mixture just to a simmer, then remove from heat.
  5. Assemble and Cook: Place the carrots, potatoes, and celery into the bottom of the slow cooker basin. Pour the hot liquid base over the vegetables and beef. Tuck in the fresh thyme sprigs and bay leaves. Cover the slow cooker and cook on Low for 8–10 hours or on High for 4–5 hours, until the beef is meltingly tender.
  6. Finish and Serve: Remove the bay leaves and thyme stems. Taste and adjust the salt and pepper. If thickening, whisk the cornflour and cold water to form a smooth slurry, stir it into the stew, and cook on High for a further 15 minutes, or until thickened. Allow the stew to rest for 10 minutes before serving.