Slow-Cooker Beef Stew That Heals the Soul
The Story Behind This Dish
There was a winter – not so long ago – when getting out of bed was the biggest victory of the day. The world felt grey and loud, but this stew became my quiet ritual. I’d throw everything into the slow cooker in the morning, then let it bubble away while I sat with my thoughts, trying to stitch together the pieces. By dinner, the house smelled like hope. This stew isn’t fancy. But it’s home. It’s love. It’s healing in a bowl.
Ingredients
1kg chuck or blade beef, cut into 3cm chunks
2 tbsp plain flour
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
3 carrots, peeled & chopped
2 celery sticks, chopped
2 potatoes, diced
1 tbsp tomato paste
400ml beef stock
400g can crushed tomatoes
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme
Salt & cracked black pepper, to taste
Optional: 1 cup frozen peas (add at the end)
Method
Prep the beef
Toss the beef in flour, shaking off the excess. Heat half the oil in a frying pan over medium-high heat. Brown the beef in batches until golden. Transfer to the slow cooker.Sauté the base
In the same pan, add remaining oil. Sauté onion and garlic for 2–3 minutes until softened. Stir in tomato paste and cook for 1 minute more.Layer the stew
Add sautéed onion mix to the slow cooker. Top with carrots, celery, and potatoes. Pour over beef stock, crushed tomatoes, Worcestershire sauce. Add bay leaves and thyme. Season generously.Slow cook
Cover and cook on low for 8 hours or on high for 5–6 hours, until beef is tender and veggies are meltingly soft.Finish & serve
If using peas, stir them in during the last 10 minutes of cooking. Remove bay leaves. Taste and adjust seasoning. Serve with crusty bread or over mashed potatoes.
Tips for Soulful Cooking
Use good quality chuck steak – the fat marbling gives it richness.
Add a splash of red wine if you have it.
Freeze leftovers in portions – this stew is even better the next day.
