Slow-Cooked Beef Stew




Prep Time


Cook Time

This tender stew has a wonderful depth of flavour. Make it on a winter weekend to fill the house with enticing aromas.


  • 1kg diced beef
  • Garlic salt and ground black pepper, to taste
  • 2 tablespoons cooking oil
  • 1 large onion – diced
  • 1 tablespoon sugar
  • ¼ cup tomato paste
  • 4 cloves garlic – crushed
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon garlic salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground pepper
  • 400g can tomatoes – in juice or flavoured
  • ½ cup beef stock
  • ½ cup red wine
  • 1 tablespoon cornflour
  • 2 tablespoons water
  • Fresh herbs, to serve


  • Preheat the slow cooker on low.
  • Season the beef with garlic salt and pepper.
  • Heat half the oil in a large pan over a high heat. Sear the beef in batches until browned, transferring to the slow cooker as you go.
  • Reduce the heat under the pan and add the remaining oil.
  • Sauté the onion for a few minutes then stir in the sugar and cook for another minute.
  • Stir in the tomato paste, garlic, bay leaf, cinnamon stick, garlic salt, cloves and pepper and cook until fragrant.
  • Stir in the tomatoes, stock and wine and simmer for 3 minutes. Pour over the beef in the slow cooker and slow cook on low for 6 hours.
  • If the sauce needs thickening, mix the cornflour with the water and stir it into the sauce until thickened.
  • Serve garnished with herbs.