Beef Stew Slow Cooker

Steps

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1. 1
   Cut the beef into quite large chunks using a very sharp knife.
   ≈1:42
2. 2
   Heat a large frying pan or wok on high heat and add olive oil. Once hot, gradually add beef pieces in batches to sear them, avoiding overcrowding the pan.
   ≈2:07
3. 3
   Plug in the slow cooker and set it to high. Add all prepared vegetables—turnip, onion, leek, carrot, and baby potatoes—into the pot.
   ≈3:02
4. 4
   Pour in the beef stock. Optionally, add a glass of red wine for enhanced flavour.
   ≈3:40
5. 5
   Add the bay leaves and tomato paste.
   ≈3:55
6. 6
   Add the seared beef to the pot and mix gently.
   ≈4:10
7. 7
   Season the stew with salt and black pepper to taste. Cover the pot and allow it to come to a simmer.
   ≈4:36
8. 8
   Once simmering begins, switch to low heat. Cook for approximately 3 to 5 hours until the beef is very tender.
   ≈5:10
9. 9
   Once cooked, thicken the stew by gradually adding the cornflour mixture (2 heaped teaspoons cornflour dissolved in 20 ml cold water). Start with half the mixture, fold it in gently, and add the rest if needed.
   ≈6:47
10. 10
    Remove the bay leaves. Cover and let rest for 5 minutes before serving.
    ≈7:37