Slow Cooker Beef and Vegetable Stew

Ingredients

• 1.2 kilogram chuck steak, cut into 3cm chunks
• 2 tablespoon plain flour
• 2 tablespoon olive oil
• 2 piece brown onion, diced
• 4 piece carrot, thickly sliced
• 3 piece celery stalk, sliced
• 600 gram potato, cut into 4cm chunks
• 3 clove garlic, crushed
• 2 tablespoon tomato paste
• 750 millilitre beef stock
• 1 tablespoon worcestershire sauce
• 1 teaspoon dried thyme
• 2 piece bay leaf

Instructions

1. 1Toss the beef chunks with the flour in a large bowl until every piece is coated.
2. 2Heat the oil in a frying pan over high heat and brown the beef in two batches, about 3 minutes per batch.
3. 3Transfer the browned beef to the slow cooker bowl.
4. 4Add the onion, carrot, celery, potato, garlic, tomato paste, stock, worcestershire sauce, thyme and bay leaves to the slow cooker.
5. 5Stir once, put the lid on and cook on LOW for 8 hours.
6. 6Remove the bay leaves, then season with salt and pepper to taste.
7. 7Cool leftovers, then freeze in portion-sized containers for up to 3 months. Reheat from thawed in the microwave or a saucepan until steaming hot.