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Instructions:
Season the beef with salt and pepper. Heat a large skillet over high heat and add 2 tbsp of the olive oil. Brown the beef on high heat for 3 – 4 minutes. Remove from heat and set aside.
In the same skillet add the remaining tablespoon of olive oil and tip in the shallots. Give a good stir and cook for just about 2 – 3 minutes. Remove from heat.
Add the browned beef, sauteed shallots, carrots, celery, potatoes, tomato paste, Worcestershire sauce, bay leaves, garlic, rosemary , thyme and beef broth to the slow cooker. Stir well, cover and cook on low for approximately 8 – 10 hours * (see note at bottom)
Remove 1/3 cup of broth from the slow cooker and mix with the 1/4 cup of flour. Stir well to ensure there are no lumps. Pour back into the slow cooker and give a good stir. Cover and leave to cook for a further 20 – 30 minutes until thickened.
Serve with fresh chopped parsley on the top.
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Notes:
All slow cookers cook at different timings. This Beef Stew cooked perfectly for me at 9 hours. But cooking time may vary an hour either side of that. So check yours and allow more time if needed.
Once cooked, you can shred apart the beef or leave it in small tender pieces. I chose to leave it in chunks.
The only added salt I used in this recipe, was when seasoning the beef. My beef broth, had salt. You may need to add additional salt to your liking at the end.
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