Contentment: Slow cooker beef and carrot stew (with dumplings)

Today’s moment of contentment/joy: a delicious slow-cooked stew.

Still suffering with a particularly nasty winter bug, I decided to make a nice beef stew for tea in the slow cooker, to conserve energy (mine, and the house’s). It turned out very well indeed, so blogging for posterity.


1 kg stewing steak

1 tin chopped tomatoes

2 red onions, peeled and roughly sliced

8 carrots, peeled and roughly chopped

Vegetable stock cube (I didn’t have any beef stock cubes in)

Worcestershire sauce

Balsamic vinegar

  1. Brown the stewing steak in a frying pan (we had leftover bacon fat from breakfast).
  2. Put the tomatoes, onions and carrots in the slow cooker.
  3. Add the browned steak.
  4. Add a vegetable stock cube (no additional water), a good glug (about 1 tbsp?) of Worcestershire sauce, and the same again of balsamic vinegar
  5. Season with salt and pepper, add a handful of dried parsley and another of dried thyme.
  6. Cook for 6 hours on HIGH.

I added some dumplings towards the end, and served with steamed Savoy cabbage. Very nice. Beef was very tender, and carrots tasted brilliant (I wonder whether this is the magic balsamic vinegar effect?).