About this recipe:This is a delicious beef stew made in a slow cooker. Use cheap cuts of meat to make this an economical meal.
2 medium onions
2 t (10ml) oil
6 button mushrooms, quartered
4 medium carrots, peeled
1 cup (250ml) beef stock
1 tablespoon (15ml) Worcestershire sauce
1 tablespoon brown sugar
2 tablespoon tomato paste
600g cross cut blade steak
2 medium potatoes, peeled
Directions Prep:20min › Cook:5hr › Extra time:10min › Ready in:5hr30min
Turn the slow cooker on to high.
Slice the onions and brown in the oil in a non stick frying pan, adding the mushrooms when the onions have become transparent and light brown. When the mushrooms have coloured and wilted slightly, tip both vegetables into the slow cooker.
Cut the carrots in half lenghtwise then into chunks 2cm long and add them to the onion mixture. Stir in the stock, Worcestershire sauce, sugar and tomato paste.
Slice the beef into 1cm cubes, discarding the fat. Put the beef on top of the vegetables. Slice the potatoes into quarters and press down the side of the slow cooker bowl.
Put the lid on the slow cooker and cook on high for 5 hours. About 20 minutes before serving, check to see if the gravy needs thickening. If so, thicken slightly with 2 tablespoons of cornflour, mixed to a thin paste with water.