This Slow Cooker Beef & Vegetable Stew makes a great winter weeknight meal

Slow Cooker Beef & Vegetable Stew

  • Author: Vanessa Vickery
  • Yield: Makes 6-8 serves 1x



  • 1 kg grass fed beef diced beef
  • 2 small organic onions, chopped into small pieces
  • 2 large organic carrots, roughly chopped
  • 23 cups mushrooms, peeled and quartered
  • 13 organic garlic cloves, minced
  • 2 cups beef stock (Organic, natural or home made preferred)
  • 1 tablespoon coconut vinegar
  • 1 cup organic white or red wine (optional)
  • 1 tablespoon onion powder
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • Sea salt and pepper, to taste

Optional (if you want to thicken up the liquid into more of gravy)

  • Arrowroot (tapioca starch) flour


  1. Add meat, vegetables, stock and then remaining ingredients to slow cooker and cook on low for 6-8 hours (the longer the better if you want the meat to be really tender).

Optional (if you want to thicken up the liquid into more of gravy)

  1. Just before you’re ready to eat, take out most of the liquid and place in a saucepan and bring to a boil.
  2. Take a small amount of liquid and place into a small bowl and sprinkle the arrowroot flour, whisking as you add it. Keep whisking until all lumps are removed.
  3. Remove the saucepan from the heat and slowly pour the arrowroot mixture into the saucepan, making sure you whisk continuously.
  4. If you find that the gravy is not thick enough, mix some water and some more arrowroot flour in a small bowl, whisk well and then slowly add to the saucepan.
  5. Pour the saucepan contents back into the slow cooker and stir gently until well combined.