Ingredients
Beef and vegetables
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1 kg beef chuck, cut into 4–5 cm cubes
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500 g baby potatoes, halved if large
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3 medium carrots, cut into thick rounds
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1 medium onion, diced (optional)
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4 garlic cloves, minced
Liquid and seasoning
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500 ml beef broth
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2 tbsp Worcestershire sauce
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1 tbsp tomato paste (optional)
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1 tsp dried thyme
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1 tsp dried rosemary
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1 tsp dried parsley
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1 tsp paprika
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1 tsp salt, or Q.S. (quantity sufficient, to taste)
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½ tsp black pepper, or Q.S.
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1 tsp onion powder
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½ tsp garlic powder
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2 tbsp unsalted butter
Optional thickener
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2 tbsp all-purpose flour
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3 tbsp cold water
Nut information
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Peanuts: None added
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Tree nuts: None added
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Contains: Wheat if using flour; check beef broth and Worcestershire sauce labels for additional allergens.
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For severe nut allergies, check product labels and cross-contact warnings.
Method
1. Prepare the ingredients. Cut the beef into large cubes, wash the baby potatoes, and slice the carrots into thick rounds.
2. Load the slow cooker. Place the potatoes and carrots at the bottom. Arrange the beef cubes on top and add the onion and garlic.
3. Season the beef. Sprinkle over the thyme, rosemary, parsley, paprika, salt, black pepper, onion powder, and garlic powder.
4. Add the butter and broth. Place the butter on top of the beef. Pour in the beef broth and Worcestershire sauce. Add tomato paste if desired. The liquid does not need to completely cover the ingredients.
5. Slow-cook. Cover and cook for 7–8 hours on LOW or 4–5 hours on HIGH, until the beef is fork-tender and the vegetables are cooked through. Avoid repeatedly lifting the lid.
6. Thicken the gravy (optional). Mix the flour with cold water until smooth. Stir into the hot cooking liquid and cook on HIGH for another 15–20 minutes, until thickened. Alternatively, use 1 tbsp cornstarch mixed with 2 tbsp cold water for a gluten-free option.
7. Adjust the seasoning. Taste the gravy and add salt and pepper as needed. Stir gently to avoid breaking up the potatoes.
8. Serve. Ladle the tender beef, potatoes, carrots, and rich herb gravy into bowls. Garnish with fresh parsley if desired.
Chef’s tips
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For deeper flavor, sear the beef in a hot pan before adding it to the slow cooker.
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Use beef chuck for the most tender, juicy result.
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Cut carrots thickly so they hold their shape during long cooking.
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For extra-rich gravy, replace 100 ml of the broth with red wine.
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Q.S. means quantity sufficient—add salt, pepper, and other seasonings according to taste.