Ingredients
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1 kg beef stew meat or beef chuck, cut into cubes
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4 medium potatoes, peeled and cut into chunks
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1 large onion, sliced
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1 can (approximately 295 g) condensed brown gravy, or brown gravy sauce
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1 packet (approximately 28 g) dry onion soup mix
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1 cup (240 ml) water
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½ tsp black pepper, or Q/S
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½ tsp salt, or Q/S, if needed
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1 tbsp Worcestershire sauce (optional)
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1 tbsp cornflour mixed with 2 tbsp cold water, if needed to thicken the gravy
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Fresh parsley, for garnish (optional)
Detailed Method
1. Prepare the ingredients
Cut the beef into bite-sized cubes. Peel and cut the potatoes into large chunks so they hold their shape during slow cooking. Slice the onion into rings or half-moons.
2. Assemble in the slow cooker
Place the beef cubes in the bottom of the slow cooker. Add the potatoes and sliced onion around and over the beef.
3. Prepare the gravy mixture
In a bowl, combine the condensed brown gravy, dry onion soup mix, water, black pepper and Worcestershire sauce, if using. Stir until well mixed.
Pour the mixture evenly over the beef and vegetables. Gently stir to distribute the gravy without breaking the potatoes.
4. Slow-cook the stew
Cover with the lid and cook according to your preferred setting:
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LOW: 7–8 hours for tender beef.
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HIGH: 4–5 hours, or until the beef is tender and the potatoes are cooked through.
Keep the lid closed as much as possible during cooking. Cooking time may vary depending on the size of the beef cubes and your slow cooker.
5. Check and thicken the gravy
When the beef is tender, check the consistency of the gravy. If it is too thin, mix 1 tbsp cornflour with 2 tbsp cold water until smooth. Stir this slurry into the stew, cover and cook on HIGH for another 10–15 minutes, until thickened.
Taste and add salt or black pepper Q/S. The onion soup mix and canned gravy can already be salty, so adjust only at the end.
6. Serve
Spoon the tender beef, potatoes and onions into serving bowls. Pour the rich brown gravy over the top and garnish with chopped parsley if desired.
Serve hot with crusty bread, dinner rolls, steamed rice or your favourite vegetables.
Tips for the best results
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Best beef cut: Chuck roast or beef stew meat gives a tender, flavourful result.
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For extra flavour: Brown the beef in a hot pan before adding it to the slow cooker.
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For thicker gravy: Use less water initially, or thicken at the end with cornflour slurry.
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For softer onions: Place them directly over the beef so they cook down into the gravy.
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For firmer potatoes: Cut them into large chunks and place them toward the bottom or sides of the slow cooker.
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For food safety: Keep the slow cooker covered and avoid leaving cooked stew at room temperature for more than 2 hours.