Slow-Cooker Beef and Veggie Stew

Slow-Cooker Beef and Veggie Stew: This warm, cozy beef stew is packed with soft veggies and juicy chunks of beef. It cooks low and slow in your slow cooker, so the beef gets super tender and the flavors mix together nicely. It’s a comfy dinner that’s perfect for busy days, and it makes your whole house smell amazing.

Cook Time: 7 hours 20 minutes

Serves: 6

🥕 Ingredients

• 2 large potatoes, cut into big chunks (about 1 cup)
• 3 carrots, sliced (about 1 cup)
• 1 medium sweet potato, cut into big chunks (about 1 cup)
• 1/4 butternut pumpkin, cut into big chunks (about 1 cup)
• 1 large onion, chopped into small pieces
• 200g green beans, chopped
• 1 cup frozen green peas
• 1 x 400g can chopped tomatoes
• 1 x 420g can condensed tomato soup
• 150g fruit chutney (Rosella brand works great)
• 1 tsp curry powder
• 1 tbsp worcestershire sauce
• 1 tsp vegemite
• 1–1.5kg chunk steak or casserole beef, cut into cubes
• 2 tsp flour, plus salt and pepper for seasoning

👩‍🍳 Directions: Slow-Cooker Beef and Veggie Stew

1. Add the veggies: Put the potatoes, carrots, sweet potato, pumpkin, onion, green beans, and peas into your slow cooker. Stir gently so they spread out evenly.
2. Mix the sauce: In a bowl, mix the chopped tomatoes, tomato soup, chutney, curry powder, worcestershire sauce, and vegemite. Stir until smooth and set aside.
3. Coat the beef: Put the flour, salt, and pepper into a large plastic bag. Add the beef cubes and shake until every piece has a light, even coating.
4. Layer the beef: Spread the floured beef on top of the vegetables in the slow cooker.
5. Add the sauce: Pour the tomato sauce mixture over everything and stir well so it coats the beef and veggies.
6. Slow cook it: Put the lid on and cook on high for about 7 hours, until the beef is soft and the veggies are tender. (For low heat, cook about 10 hours — great for a busy day out.)
7. Serve it up: Spoon into bowls and serve hot with warm, buttered crusty bread.

📝 Notes

You can swap in whatever vegetables you have on hand — it’s a great way to clean out the veggie drawer at the end of the week! This recipe fills a 6-litre slow cooker to the top, which is why it needs a long cook on high. If you’re busy, cooking on low for about 10 hours works great too, so you can start it in the morning and come home to a ready dinner.