Is there anything more cosy and satisfying than a slow cooker Thick And Chunky Beef Stew bubbling away in the kitchen when the winter draws in and we need the ultimate comfort food to keep us going?
This stew recipe is simply satisfaction in a bowl. It’s packed with flavour, chunky vegetables and rich gravy, warming the cockles and brimming with goodness.
TO MAKE THICK AND CHUNKY BEEF STEW, YOU WILL NEED
- 1 kg beef cubes, see notes*
- 3 tbsp plain flour
- 2 tbsp sunflower oil
- 1 onion, see notes
- 3 cloves garlic, see notes**
- 600 ml beer, see notes***
- 3 carrots, peeled and chopped
- ½ swede, peeled and chopped. (Rutabaga if you’re in the USA)
- 2 beef stock cubes, no need to dissolve in liquid, just as they are.
- 3 tbsp tomato puree
- 3 tbsp Worcestershire sauce
- Salt and freshly ground black pepper
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE THICK AND CHUNKY BEEF STEW?
Step 1: Coat the beef in the plain flour until it’s well covered.
Step 2: Heat the oil in a pan (or in your slow cooker pan if it’s the type you can use on the hob) and brown the beef, in batches, don’t overcrowd the pan, until it’s browned and golden.
Step 3: Add all of your other ingredients, with all of the browned beef, into the pan. Remove from the heat (or transfer to your slow cooker pan if you have used a different pan for the browning).
Step 4: Pop the lid on and cook in the slow cooker for 5-6 hours on HIGH or 8-9 hours on LOW (this will vary slightly depending on the size of the cubes of meat and vegetables but don’t worry, it’s difficult to overcook this!)
Step 5: Serve and enjoy your freshly made Thick And Chunky Beef Stew!
RECIPE NOTES AND HELPFUL TIPS:
*I use ‘braising steak’, which is the name supermarkets and butchers use for a few different cuts of beef that need slow cooking. These include chuck, skirt, leg and flank. It’s also sometimes labelled as stewing steak.
**I use pre prepared frozen, chopped here. An onion weighs about 150g, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 15g (3 tsp).
***Any ale/bitter is fine for this. If you don’t want to use alcohol, you can replace it with beef stock (in addition to the cubes mentioned). Also, if your bottle of beer has less than 600ml (some are 500ml) just make up the difference with stock.
NUTRITIONAL INFORMATION:
Yield: 6 | Estimate the nutritional information for each serving:
Calories: 386kcal | Total Fat: 7g | Cholesterol: 7mg | Sodium: 4036mg | Total Carbohydrates: 44g | Sugar: g | Protein: 31g | Calcium: 147mg | Iron: mg | Potassium: 1040mg | Fiber: 2g | Vitamin A: 5146IU | Vitamin C: 14mg
FREQUENTLY ASKED QUESTIONS (FAQs):
1. What type of beef is best for slow cooker Thick And Chunky Beef Stew?
Tougher cuts like chuck roast or stewing beef work well in a slow cooker. These cuts become tender and flavorful during the slow cooking process.
2. Should I brown the beef before adding it to the slow cooker?
While it’s not necessary, browning the beef before adding it to the slow cooker enhances the flavor by creating a rich crust. It’s a recommended step for added depth.
3. Can I add the vegetables at the beginning of the cooking time?
Yes, you can. However, if you prefer firmer vegetables, you can add them later in the cooking process.
4. Can I add red wine to the Thick And Chunky Beef Stew?
Red wine can add richness to the stew. Use it to deglaze the pan after browning the beef or add it directly to the slow cooker for added depth of flavor
5. Can I use a different meat besides beef?
While beef is traditional, you can experiment with other meats like lamb or pork for variations in flavor.
6. How do I store leftover Thick And Chunky Beef Stew?
Store leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave.
Let’s Make This Thick And Chunky Beef Stew!
And there you have it – this easy, yummy Thick And Chunky Beef Stew is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
Slow Cooker Thick And Chunky Beef Stew
Print ThisIngredients
- 1 kg beef cubes, see notes*
- 3 tbsp plain flour
- 2 tbsp sunflower oil
- 1 onion, see notes
- 3 cloves garlic, see notes**
- 600 ml beer, see notes***
- 3 carrots, peeled and chopped
- ½ swede, peeled and chopped. (Rutabaga if you're in the USA)
- 2 beef stock cubes, no need to dissolve in liquid, just as they are.
- 3 tbsp tomato puree
- 3 tbsp Worcestershire sauce
- Salt and freshly ground black pepper
Instructions
Step 1: Coat the beef in the plain flour until it’s well covered.
Step 2: Heat the oil in a pan (or in your slow cooker pan if it’s the type you can use on the hob) and brown the beef, in batches, don’t overcrowd the pan, until it’s browned and golden.
Step 3: Add all of your other ingredients, with all of the browned beef, into the pan. Remove from the heat (or transfer to your slow cooker pan if you have used a different pan for the browning).
Step 4: Pop the lid on and cook in the slow cooker for 5-6 hours on HIGH or 8-9 hours on LOW (this will vary slightly depending on the size of the cubes of meat and vegetables but don’t worry, it’s difficult to overcook this!)
Step 5: Serve and enjoy your freshly made Thick And Chunky Beef Stew!
Notes
*I use ‘braising steak’, which is the name supermarkets and butchers use for a few different cuts of beef that need slow cooking. These include chuck, skirt, leg and flank. It’s also sometimes labelled as stewing steak. **I use pre prepared frozen, chopped here. An onion weighs about 150g, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 15g (3 tsp). ***Any ale/bitter is fine for this. If you don’t want to use alcohol, you can replace it with beef stock (in addition to the cubes mentioned). Also, if your bottle of beer has less than 600ml (some are 500ml) just make up the difference with stock.
