One of my versions of beef stew made with a slow cooker or instant pot. This healthy recipe will make everybody happy around the table.

Preparation: 20 minutes
Cooking time: 4 hours
Total time: 4 hours 20 minutes
Quantity: 6 servings
486 calories per serving
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Ingredients

• 4 potatoes peeled and diced
• half small bunch parsley
• two tsp cornflour (optional)
• 900g beef diced into big chunks
• two beef stock cubes or stock pots
• two tbsp Worcestershire sauce
• two tbsp tomato purée
• half pack thyme
• two bay leaves
• three carrots, split into half and cut into chunks
• two tbsp rapeseed oil
• two celery sticks, finely chopped, chopped
• one onion, finely chopped

Steps

1. Take a pan and put it on low heat. Add one tablespoon oil to it.
2. To this add onions and celery and fry them till they soften.
3. Add carrots, potatoes, thyme, and bay to the pan. Fry the for around two minutes before adding the tomato puree and Worcestershire sauce.
4. Next, add six hundred ml of boiling water in this and stir properly.
5. Transfer everything to a slow cooker.
6. Crumble over the stock cubes and also add the stockpots. Stir the ingredients and add pepper to it.
7. Salt is not added because of the possibility of the stock being salty already.
8. Wipe clean the frying pan and put in the remaining oil. Fry beef in this till it well cooked and becomes brown.
9. Transfer this into the slow cooker. If cooking on slow heat, cook it for eight to ten hours. Cook for four hours if you choose to cook on high heat.
10. If you prefer a thickened soup, take the cornstarch and mix it with a splash of cold water. Form a paste out of it.
11. Take two tablespoons of the soup from the slow cooker and add it to the corn starch paste.
12. Add the mix back to the slow cooker and cook for another sweet thirty minutes
13. Toss in the parsley and pepper again according to your taste.
14. Serve hot.

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