Traditional Beef Stew

Cook time

45 minutes




  • 1 tbsp olive oil
  • 1.2 kg gravy beef
  • 4 cloves garlic, minced
  • ½ bunch fresh thyme
  • 2 tbsp tomato paste
  • 4 carrots, chopped
  • 6 red potatoes, quartered
  • 6 shallots, peeled
  • ½ cup red wine
  • 2 cups beef stock
  • 2 bay leaves
  • 1 cup frozen peas, thawed
  • 3 tbsp cornflour
  • Sea salt and freshly cracked pepper to taste


  • Prep Time: 10 minutes
    Cook Time: 45 minutes
    Serves: 6-8
  • Step 1 Press BROWN/SAUTÉ, set temperature to HIGH, and then press START/STOP. Allow Cooker to preheat. Add oil to Cooking Pot. Toss beef with salt and pepper; add to Cooking Pot. Cook, stirring occasionally, for 5-7 minutes or until well browned. Add garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste. Stir in carrots, potatoes and shallots.
  • Step 2 Stir in wine, stock and bay leaves; bring to boil. Press START/ STOP. Secure the lid. Select MEAT/POULTRY, set temperature to HIGH, and adjust time to 35 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP. Once cooking is complete and the pressure is released, stir in cornflour mixed with water to thicken. Season to taste and stir through the peas. Remove the bay leaves before serving.
  • TIP To SLOW COOK this stew instead, cook on HIGH for 4-5 hours.
  • Crock-Pot® Express Easy Release Multi-Cooker CPE210 Recipe

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