Slow Cooked Beef Stew
Ingredients
- 2.2 lbs or 1 kg of diced beef (shoulder steak is good)
- 1 lb or 450 g button mushrooms
- 2 cans (0.88 lbs or 400 g each) chopped tomatoes
- 1 onion
- 2 carrots
- 3 celery sticks
- 4 garlic cloves
- 2 anchovies
- 1 tbsp tomato purée
- 1 tbsp smoked paprika
- 2 tsp sea salt
- 0.5 tsp ground black pepper
- 0.5 chorizo sausage (optional)
- 1 tbsp olive oil
Directions
- Step 1:
Finely chop the onion, celery, carrots, and anchovies. Crush the garlic. Slice the chorizo and sausages, and cut the mushrooms in half.
- Step 2:
Heat olive oil in a deep casserole dish over medium heat. Add the onion, celery, carrots, and garlic, and sauté for about 5 minutes.
- Step 3:
Stir in the mushrooms and cook for 5–7 minutes until they shrink and release their moisture.
- Step 4:
Add the diced beef and cook for about 5 minutes, turning occasionally, until browned on all sides.
- Step 5:
Mix in the chopped tomatoes, tomato purée, anchovies, paprika, sea salt, and black pepper. Stir well.
- Step 6:
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook gently for 2–3 hours, stirring occasionally.
- Step 7:
Optional Slow Cooker Method: After browning the beef, transfer all the ingredients to a slow cooker and cook on low for approximately 3 hours.
Serving Tips
This recipe pairs wonderfully with Sweet Potato Mash or any creamy mashed carbs. I also love serving it with green beans and broccoli. Enjoy!
Storage Tips
This recipe keeps in the fridge for up to five days and freezes for up to three months. Interestingly, the beef is even more tender when it’s been frozen and re-cooked.
Comments(4)
Kenania Dauphin
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Kenania Dauphin
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