Slow Cooker Beef & Herb Stew

Ingredients

• •800 g beef chuck or stewing beef (cut into 3-4cm chunks)
• •400 g carrot (cut into 2-3cm chunks)
• •400 ml beef stock (good quality)
• •2 tbsp worcester sauce
• •300 g parsnip (cut into 2-3cm chunks, adds natural sweetness)
• •2 whole onion (quartered)
• •4 clove garlic (crushed)
• •4 sprigs fresh thyme (or 2 tsp dried thyme)
• •2 sprigs fresh rosemary (or 1 tsp dried rosemary)
• •2 whole bay leaf
• •1 tsp black peppercorns (whole)
• •1 tbsp tomato puree (adds depth and umami)
• •2 tbsp olive oil (for browning beef)
• •1 tsp salt (to taste)
• •1 tsp black pepper (to taste)
• •2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Pat the beef chunks dry with kitchen paper and season generously with salt and black pepper.

2. 2

   OPTIONAL BROWNING STEP (recommended for enhanced flavor): Heat olive oil in a large frying pan over medium-high heat. Working in batches, brown the beef on all sides for 2-3 minutes per batch until golden. This should take 10-12 minutes total. Transfer browned beef to a plate. This step develops deeper, richer flavors but can be skipped if time is short.

3. 3

   Prepare all vegetables: cut carrots and parsnips into 2-3cm chunks, quarter the onions, and crush the garlic cloves.

4. 4

   Add the beef (browned or raw) to your slow cooker. Layer the carrots, parsnips, and onions on top.

5. 5

   In a small bowl, whisk together the beef stock, worcester sauce, and tomato puree. Pour this mixture over the beef and vegetables.

6. 6

   Add the crushed garlic, thyme sprigs, rosemary sprigs, bay leaves, and black peppercorns to the slow cooker. Stir gently to combine.

7. 7

   Cover the slow cooker and cook on LOW for 8 hours (or HIGH for 4 hours if time is limited). The beef should be very tender and the vegetables soft when cooked through.

8. 8

   In the last 30 minutes of cooking, taste the stew and adjust seasoning with salt and pepper as needed. If using fresh herbs instead of dried, add them now to preserve their flavor.

9. 9

   Remove and discard the bay leaves, thyme sprigs, and rosemary sprigs (or fish out the woody stems). Ladle the stew into bowls and garnish with fresh chopped parsley.

10. 10

    Serve hot with crusty bread, mashed potatoes, or rice to soak up the delicious herby broth.