Slow cooker beef stew


  • Prep Time20 mins
  • Total Time6 hrs 50 mins
  • Makes6 servings
Slow cooker beef stew
Chatelaine Triple Tested

Use dried mushrooms to add a ton of flavour to this slow cooker beef stew.


  • 1kg cubed stewing beef

  • 1/4 cup all-purpose flour, divided

  • 1 tbsp canola oil

  • 1 large onion, chopped

  • 2 garlic cloves, minced

  • 2 carrots, peeled and cut into 1-inch pieces

  • 1 large Yukon gold potato, peeled and cut into 1-inch pieces

  • 1 cup beef broth

  • 1156-mL can tomato paste

  • 1 14-g pkg dried mixed mushrooms

  • 1 tsp dried thyme leaves

  • 1/2 tsp salt

  • 2 bay leaves

  • 1 cup frozen peas

  • 2 tsp Worcestershire sauce

  • Cooked rice, or bread


  • Pat beef with paper towels to remove excess moisture. Toss with 3 tbsp flour until coated.

  • Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then beef. Cook until brown on all sides, about 5 min. Transfer to slow cooker. Add remaining oil to pan, then add onion and garlic and cook for 3 min. Transfer to slow cooker along with carrots, potato, broth, tomato paste, mushrooms, thyme and salt. Stir well. Add bay leaves. Cover and cook on low until beef is tender, 6 to 8 hours.

  • Remove and discard bay leaves. Stir in peas and Worcestershire.

  • Serve over rice or with bread.

Nutrition (per serving)

Calories 442, Protein 38g, Carbohydrates 29g, Fat 20g, Fibre 5g, Sodium 605mg.

Kitchen tip: Stew keeps well, in the fridge, for at least 2 days and can be frozen in an airtight container or zip-top bag for up to 1 month.

Originally published in the Today’s Parent November 2014 issue.