Slow Cooked Beef Stew

Prep Time: 20 mins Cook Time: 8 hrs Total Time: 8 hrs 20 mins
Servings 6
  • 1 tablespoon olive oil
  • 200 grams speck, cut into lardons
  • 1.5 kilogram chuck steak, diced
  • 1/4 cup flour
  • 250 milliliters red wine
  • 500 milliliters beef stock
  • 2 garlic cloves, bruised
  • 4 sprigs thyme
  • 500 grams carrots, diced
  • 500 grams baby potatoes, halved
  • 200 grams button mushrooms, trimmed and halved
  • Flaked salt and pepper, to taste
  • ½ bunch parsley, to serve
  1. Place the olive oil in a large pan over a medium-high heat. Add the speck and cook for 5 minutes until crispy, Add to the slow cooker.
  2. Season the flour with salt and pepper, toss the beef through ensuring each piece is well coated. Place the pan back over a medium-high heat and cook the beef in batches until well browned. Transfer the cooked beef to the slow cooker with the bacon.
  3. Place the pan back over the heat and deglaze the hot pan with the red wine. Add the stock, bring to a boil then transfer to the slow cooker.
  4. Add all remaining ingredients to the slow cooker and stir well to combine.
  5. Put the slow cooker lid into position then turn the appliance on. Press the up arrow to 08.0 (8 hours) then select the Low function. The decimal will flash to show the function has begun.
  6. Once the setting has completed, garnish with chopped parsley and serve with a green salad. Enjoy!