Slow Cooker Beef Stew With Rich Gravy

Can I be honest with you my friends? In the past I’ve not been quite convinced about slower beef stews. Sometimes bland, sometimes watery. Curries work well because of the extra flavour from spices etc, but stews and casseroles can be a little disappointing. So… I made it my mission to solve this problem! I have tweaked and polished this recipe about 20 times, I kid you not, and I feel like we’re finally there. Mission to create a delicious, thick Slow Cooker Beef Stew is complete. The beef is tender, the veggies wholesome and the beer makes for a lovely rich gravy. I hope you love this classic as much as we do ❤️

Why you’ll love this Slow Cooker Beef Stew recipe

⭐️ Packed with rich flavour ⭐️ Lots of hidden veg for goodness ⭐️ Great for batch cooking While our early ancestors might have boiled up meat and some vegetables over a fire, cooking has come along a tad since then. That said, the dish hasn’t evolved dramatically over the course of centuries, and with good reason. There simply is nothing more heartwarming over the colder months than a steaming bowl of beef casserole And we all know that being able to make this kind of meal in the slow cooker is the dream scenario, so I hope you find this version works for you. There are a few tips and ingredients involved that should elevate it from an ordinary just-ok recipe to one you go to time and time again, but we’re still keeping it super simple and very much affordable for an ideal family-friendly dinner. In the freezer This recipe freezes really well and is great for batch cooking. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob. This isn’t always the case. In a Slow Cooker Beef Curry, for example, the spices add so much flavour that it’s not needed. But here, you want it to be.. BEEFY, right? All that said, if you don’t have time, don’t stress just throw it in. It’ll be maybe 20% less tasty, but sometimes needs must don’t they? I use something like ‘braising steak‘, which is the name supermarkets and butchers use for a few different cuts of beef that need slow cooking. These include chuck, skirt, leg and flank. It’s also sometimes labelled as stewing steak. Any of these cuts that need to be cooked slowly are fine for this recipe.