Slow Cooker Beef Stew with Diced Blade Steak

Slow Cooker Beef Stew with Diced Blade Steak

Prep Time: 15 minutes
Cook Time: 6-8 hours
Servings: 4-6

Ingredients:

• 1 kg diced blade steak (beef)
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 parsnips, sliced
• 2 medium potatoes, diced
• 1 cup beef stock
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp mixed dried herbs (thyme, rosemary)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef:
   Heat vegetable oil in a large frying pan over high heat. Toss the diced blade steak with salt and pepper, then sear in batches until browned. This locks in flavour, then transfer to your slow cooker.
2. Sauté Aromatics:
   In the same pan, cook the chopped onion and minced garlic until softened. Add tomato paste and cook for another minute.
3. Combine Ingredients:
   Transfer the sautéed onion, garlic, and tomato paste to the slow cooker. Add the sliced carrots, parsnips, and diced potatoes. Pour in beef stock and red wine (if using). Stir in Worcestershire sauce and dried herbs.
4. Slow Cook:
   Cover and cook on low for 6-8 hours, or until the beef is tender and vegetables are cooked through.
5. Final Touches:
   Before serving, check seasoning and add salt and pepper if needed. Garnish with fresh chopped parsley.

Serving Suggestion:
Enjoy this hearty beef stew served with crusty bread or over mashed potatoes for a comforting meal.

Why Choose Diced Blade Steak for Your Slow Cooker Beef Stew?
Diced blade steak is ideal for slow cooking, thanks to its marbling and tenderness when cooked low and slow. It produces a rich, melt-in-your-mouth stew perfect for a cosy night in.