Slow Cooker Beef Stew

Servings: 4

Time: 8 hours


  • 500g (1lb) Beef Round Bottom (or any other beef cut that works with a slow cooker) – in one piece
  • 1/2 Onion – sliced
  • 250 g Chestnut Mushroom – quartered
  • 500g (1 carton) Tomato Passata
  • 1/2 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Salt
  • 1 tsp Pepper
  • 300ml water
  • 2 bay leaves
  • 1 tbsp Dijon Mustard
  • Fresh parsley


  1. Mix the tomato passata with salt, pepper, garlic powder and Worcestershire sauce and set aside.
  2. Put the onion and the mushrooms in the slow cooker and add the meat on top.
  3. Cover the meat and veggies with the tomato mix and add the bay leaves and water.
  4. Stir with a wooden spoon to mix everything together and nicely coat the meat in sauces.
  5. Cook on low for 7 hours.
  6. Use wooden spoons to shred the beef into smaller pieces in the cooker. You can also take the meat out on a board and shred it with forks. If you do it like this, be sure to return all the lovely juices in the cooker with the meat.
  7. Turn up the heat to high and mix in one tablespoon of Dijon mustard. Cover and let simmer for a couple of minutes.
  8. Taste and add more seasoning.
  9. Garnish with fresh parsley and serve with lettuce or any other veggies of your choice. It works nicely with cooked broccoli florets!
  10. Enjoy!

Nutritional information (1 serving):

  • Calories: 295
  • Fat: 16g
  • Cholesterol: 94mg
  • Sodium: 243mg
  • Potassium: 24mg
  • Carbohydrates: 8g
  • Protein: 28g