Go Back
Print

Farmer's Beef Stew

Prep Time 30 minutes
Cook Time 4 hours

Ingredients

  • olive oil
  • 4 small onions
  • 2 ribs celery
  • 1 kg beef any cut you prefer, or just get stewing beef
  • dried thyme
  • dried parsley
  • dried oregano
  • salt and pepper
  • 3 tbsp tomato paste
  • 3-4 large parsnips
  • 6-8 medium carrots
  • 3-4 medium potatoes
  • broth
  • 2-3 bay leaves
  • 1-2 tbsp cornstarch
  • 1-2 cups frozen peas

Instructions

  1. Lots of prep work here. Dice onions and celery. Cut beef into bite-sized pieces. Peel the parsnips, carrots and potatoes and cube into similarly-sized chunks.

  2. Add onions and celery to a pan with a drizzle of olive oil over medium heat until fragrant (2-3 minutes).

  3. Add beef to the pan and brown, turning so each piece is cooked on all sides. Add thyme, parsley, oregano, salt and pepper. Measure those with your heart - I just did a big sprinkle of each. Add tomato paste and stir to coat beef - cook for 4-5 minutes.

  4. Put parsnips, carrots, potatoes and the pan mixture into a slow cooker. Cover with broth until everything is submerged and give it a good stir. Place bay leaves on the surface, cover, and let cook on high for 3-4 hours (until veggies are fork-tender).

  5. Around the 3 hour mark, check on your stew, and if it seems close to done, then you can remove the bay leaves and add the frozen peas.

  6. Make a cornstarch slurry by combining 1-2 tbsp of cornstarch with 2-3 tbsp of water and stirring well. Add this to the slow cooker and let it cook for another 20-30 minutes.

  7. Serve warm with crusty bread or your other favourite accompaniments!