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Madison, daughter of Jasmin from Life of a Melbourne Mumma was keen to treat her mum to one of her favourite winter warmers for Mother’s Day. Her Slow Cooked Beef Stew lends perfectly to this shock of cool weather and our marbled chuck provides great depth of flavour to this family favourite recipe. Served on a bed of mash or with crusty bread and you’ve got a winner.
1 brown onion , chopped
3 celery sticks, chopped
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp Worcestershire sauce
2 jars of
Hagen’s chicken stock
1.0-1.5 kgs of
Hagen’s diced Chuck beef
2 tsp cornflour (optional) if you want to make the stew thicker.
½ small bunch parsley, chopped
Pepper to taste
Use the browning / searing function on the slow cooker.
Then add chuck meat in a little bit of oil, to brown the meat. Then chop up the onion, celery and carrots into pieces.
Take beef off from the heat and put in a bowl.
Then fry the onion and celery until they start to soften .
Add the carrots, bay and thyme, for 2 mins, stir in the tomato purée and Worcestershire sauce, add chicken stock, stir and add beef back into the slow cooker.
Add pepper to flavour & little bit of salt if needed but should be salty enough from the stock.
Cook on low for 8-10hours or high for 4 hours. If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker.
Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash or with crusty bread.