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Cosy creamy beef

It’s no secret we love creamy dishes all year long, but a creamy beef stew is definitely something we crave in autumn and winter. This one is made in a slow cooker and is loaded with flavour – vegies, garlic, thyme, stock and cream, all come together to create this easy and hearty dinner.

397 calories per serve

Allergens: Recipe may contain gluten, wheat, yeast, milk and lactose.

More nutrition information >

14 Ingredients


  • 60ml (1/4 cup) extra virgin olive oil

  • 40g (1/4 cup) plain flour

  • 600g beef oyster blade steak, cut into 5cm pieces

  • 300g sweet potato, peeled, coarsely chopped

  • 2 brown onions, cut into thick wedges

  • 2 carrots, peeled, coarsely chopped

  • 3 garlic cloves, crushed

  • 2 tbsp tomato paste

  • 400g can diced tomatoes

  • 125ml (1/2 cup) beef stock

  • 125ml (1/2 cup) cooking cream

  • 4 fresh thyme sprigs

  • 150g green beans, trimmed, halved diagonally

  • Mashed potatoes, to serve

3 Method Steps


  • Step 1

    Heat half the oil

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    (60ml (1/4 cup) extra virgin olive oil) in a large frying pan over high heat. (Alternatively, use the Browning function on the slow cooker.) Place flour (40g (1/4 cup) plain flour) and beef (600g beef oyster blade steak, cut into 5cm pieces) in a bowl and toss until coated. Shake off excess flour. Reserve 1 tbsp flour. Add beef to pan and cook, turning, for 5 minutes or until browned. Transfer to a slow cooker.


  • Step 2

    Heat remaining oil in pan over medium-high heat. Add sweet potato (300g sweet potato, peeled, coarsely chopped), onion (2 brown onions, cut into thick wedges) and carrot (2 carrots, peeled, coarsely chopped) and cook, stirring occasionally, for 5 minutes or until vegetables start to brown. Add garlic (3 garlic cloves, crushed), tomato paste (2 tbsp tomato paste) and reserved flour and cook, stirring, for 1 minute or until aromatic.

  • Step 3

    Add the tomatoes (400g can diced tomatoes), stock (125ml (1/2 cup) beef stock) and cream (125ml (1/2 cup) cooking cream) and stir until combined. Bring mixture to the boil. Transfer mixture to slow cooker. Add thyme (4 fresh thyme sprigs). Cover and cook on Low for 8 hours (or High for 4 hours) or until beef is very tender and sauce thickens, adding beans (150g green beans, trimmed, halved diagonally) to the slow cooker in the last 15 minutes of cooking. Serve with mash.
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