Traditional Beef Stew

Cook time

4 hours and 10 minutes




  • Crock-Pot® Express Crock XL Multi-Cooker
  • 2 tbsp. olive oil
  • 1.5g gravy beef
  • 1 tsp each salt and pepper
  • 4 cloves garlic, minced
  • 4 tsp finely chopped fresh thyme
  • 4 tbsp tomato paste
  • 1 cup diced carrots
  • 4 cups quartered baby potatoes
  • 2 cup spring onions, peeled
  • 1 cup red wine
  • 4 cups beef stock
  • 4 bay leaves
  • 6 tbsp corn flour
  • 2 cup frozen peas
  • 4 tbsp chopped fresh chives


  • Step 1 Press BROWN/SEAR, then press START/STOP. Allow to preheat. Add oil to cooking pot, toss beef with salt and pepper; add to cooking pot. Cook, stirring occasionally, for 5 to 7 minutes or until well browned. Add garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste, carrots, potatoes, onions, wine, stock, bay leaves and bring to the boil.
  • Step 2 Press START/STOP. Secure the lid ensuring the steam release valve is in the release (open) position. Select SLOW COOK, set temperature to HIGH, and adjust time to 4 hours, cooking until beef and vegetables are tender. Press START/STOP.
  • Step 3 When cooking is complete, in a separate bowl, whisk corn flour with ½ cup cold water and add to cooking pot. Press BROWN/SEAR. Stir in peas and chives. Boil sauce until thickened. Remove bay leaf before serving.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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