Slow Cooker Beef and Root Vegetable Sunday Stew

Method

Make it happen

1. 01

   Use fully thawed beef. Heat oil in a frying pan and brown the beef in batches for 5–7 minutes; transfer to the slow cooker.

2. 02

   Soften onion in the same pan for 3 minutes; add garlic for 30 seconds, then tip into the slow cooker.

3. 03

   Put carrots, parsnips, potatoes and thyme into the cooker beneath the beef.

4. 04

   Pour over the measured stock and stir to combine. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef is very tender.

5. 05

   Thicken the gravy with a slurry if desired.

6. 06

   If thickening is needed, mix 1 tbsp cornflour with 2 tbsp cold water (not included in the main ingredients) and stir it in for 20 minutes on HIGH; otherwise serve as it is.