Slow Cooker Beef & Mushroom Stew

🧂 Ingredients (Serves 4–6)

• 750 g rump or stewing steak, cut into chunky pieces
• 2 tbsp plain flour (for dusting the beef)
• 2 tbsp olive oil (for browning)
• 1 litre beef stock
• 3 carrots, peeled and cut into chunky rounds
• 3 celery stalks, chopped into chunks
• 1 large onion, roughly chopped
• 2 potatoes, peeled and cut into bite-sized chunks
• 1 punnet of mushrooms (about 250 g—or more if you're a fun-gi 🎩)
• 2 tbsp tomato paste
• 2 tsp wholegrain or seeded mustard
• 2 cloves garlic, minced or finely chopped
• 2 bay leaves
• A few sprigs of fresh thyme (or 1 tsp dried)

• Use a mix of mushrooms (button, portobello, chestnut) for more depth
• Add a splash of red wine (about 100 ml) with the stock for richness
• A handful of frozen peas stirred in at the end adds pop and color
• Finish with fresh parsley for a bright lift

🔥 Method

1. Prep the beef (optional, but worth it): Toss the beef in flour until lightly coated. Heat oil in a large pan over high heat and brown the beef in batches, turning to color all sides. This adds a deeper, richer flavor to your stew—but if time is short, skip ahead. The slow cooker’s got your back.
2. Chunk it like you mean it: Chop all your veg into large, hearty pieces—this is no place for dainty dice. Especially the mushrooms. Go wild. Channel your inner mushroom mage.
3. Assemble the magic: Add all ingredients—browned beef, veg, mushrooms, garlic, tomato paste, mustard, herbs, and stock—into your slow cooker. Give it a gentle stir to combine.
4. Low and slow: Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the beef is fall-apart tender and the veg is soft but not mushy.
5. Final flourish: Fish out the thyme stalks and bay leaves. Give it a taste and season with salt and freshly ground black pepper to your liking. Serve piping hot with crusty bread, creamy mash, or straight-up as is.

🍽️ Chef's Notes

• Flour power: Dusting the beef helps thicken the stew naturally as it simmers.
• Mushroom overload: Honestly, double the mushrooms if you love 'em—it’s your stew kingdom and you reign supreme.
• Batch life: This stew is even better the next day. It also freezes like a dream.