Slow Cooked Gravy Beef Stew Recipe

How to make Slow Cooked Gravy Beef Stew

Slow cooked, and well worth the wait! This gravy beef recipe brings the best flavours of winter together into the one warm and nourishing pot. Bringing together winter’s seasonal produce of carrots, potatoes, celery, and onion, with gravy beef, and slow cooked with aromatic herbs and spices, this beef stew recipe is the perfect mid-week option to set and forget on busy mornings. Add this slow cooker must-have to your weekly menu.  

Prep Time: 10 minutes        |        Cook Time: 4 hours, 40 minutes        |        Serves:  4

Ingredients

• 600g Jindurra Station gravy beef, cut into 4cm cubes
• 2 tbsp Remano extra virgin olive oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 2 celery stalks, finely chopped
• 2 carrots, peeled, halved and cut into 3cm thick slices
• 500g baby potatoes, quartered
• 500ml Chefs’ Cupboard beef stock
• 1 tbsp Remano tomato paste
• 1 tbsp worcestershire sauce
• ½ tsp dried thyme
• ½ tsp dried rosemary
• 2 bay leaves
• 2 tbsp White Mill plain flour
• Salt and pepper, to taste
• Fresh parsley, to garnish

Method

1. Heat half the oil in a large pan over medium-high heat. Add onion and garlic and cook for 3 minutes, stirring regularly – place in the slow cooker.
2. Heat the remaining oil and add beef. Cook for 3-4 minutes until evenly browned. Add to slow cooker.
3. Add vegetables, beef stock, tomato paste, worcestershire sauce and herbs and mix well.
4. Cover and cook on high heat for 4 hours.
5. Whisk together flour and a small amount of stew liquid in a small bowl to make a paste. Ensure it is lump-free. Add the paste to the slow cooker and stir well to combine.
6. Cover and cook on high heat for a further 30 minutes
7. Top with fresh parsley and serve.

Tip:  Top with fresh cooked green beans.

Frequently asked questions about ALDI’s recipes

What should I serve with beef stew?

The rich flavours of gravy beef and veggies can be nicely balanced out with starchy bases or fresh acidity. A crusty slice of baguette or a bread warm roll, creamy mashed potato, bitey pasta, or a salad of well-dressed leafy greens are all classic beef stew accompaniments.

What type of beef is gravy beef?

‘Gravy beef’ is the name given to cuts of beef with a high volume of connective-tissue and collagen, which requires long and slow-cooking to break down. These cuts of beef are typically sourced from the lower leg, shin, or shank, are boneless, and typically a budget-friendly option. The name ‘gravy beef’ comes from the gravy-like nature of the collagen when slow-cooked.

How can I thicken my beef stew?

There are a number of easy way to thicken your slow cooked beef stew without compromising flavour.

1.           Cornstarch: Mix one tablespoon of cornstarch with cold water. Mix until lump free. Whisk directly into stew. After 1-2 minutes of bubbling, this should thicken your stew.

2.           Roux: Cook equal parts melted butter and flour in a separate pan for a few minutes. Once melted together and bubbling, whisk into the stew.

How can I make a vegetarian version of gravy beef stew?

This gravy stew works perfectly as a vegetarian stew by simply omitting the beef. Double the quantity of vegetables, or for some extra ‘meatiness’ add in mushrooms or replace beef with another meat alternative of your choice – just be sure to choose something that works well in a slow cooker!