There’s nothing quite like a slow cooked beef stew to warm your soul and fill your kitchen with the most irresistible aromas. This one’s extra special: a recipe passed down from my mum, who learnt it from Yiayia herself. It’s a simple slow cooked beef casserole with potatoes and carrots, simmered in a rich tomato red sauce until the beef is fall-apart tender and the veggies melt in your mouth. This dish is honest, hearty, and made with love just the way Yiayia liked it.
Why You’ll Love This Easy Beef Stew Recipe
- Budget-friendly: Chuck or gravy steak becomes beautifully tender with slow cooking.
- One pot wonder: Minimal prep, maximum flavour.
- Family-friendly: Comforting and filling, even for the fussiest eaters.
- Make-ahead magic: Even better the next day (if there’s any left!).
Mop It Up & Serve With:
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Ingredients for Slow Cooked Chuck Beef with Potatoes and Carrots
To make this comforting beef stew, you’ll need:
- 800g chuck steak or gravy beef
- 1 onion, diced
- 1 tsp garlic
- 1 can crushed tomatoes
- 1 can tomato purée
- 1 beef stock cube + water (as per packet instructions)
- Oregano, salt and pepper to taste
- 4 large potatoes, quartered
- 3 carrots, chopped into chunks
- 1 tbsp olive oil
- Optional: 1 tbsp cornflour mixed with 1 tbsp cold water (for thickening)
Method: How to Make This Simple Slow Cooked Beef Casserole
1. Brown the Beef
Season the beef with salt and pepper. Heat 1 tbsp olive oil in a large pot or Dutch oven and brown the beef pieces on all sides. This step adds depth and richness to the stew. Once browned, remove and set aside.
2. Sauté the Onion and Garlic
In the same pot, add the diced onion and garlic. Cook until soft and translucent around 5 minutes.
3. Build the Sauce
Pour in the crushed tomatoes and tomato purée. Stir in the oregano and return the beef to the pot. Crumble in the beef stock cube and add water just until the beef is slightly covered.
4. Slow Cook the Beef
Cover and simmer gently on low heat for 3 hours. Don’t rush this is what transforms the beef into something magical.
5. Add the Vegetables
At the 3-hour mark, add the potatoes and carrots. Cover again and cook for another 50 minutes.
6. Thicken the Sauce
In the final 20 minutes, uncover the pot to allow the sauce to reduce. If it’s still too runny but everything is cooked and tender, mix 1 tbsp cornflour with 1 tbsp cold water and stir it through the stew to thicken things up quickly.
Ingredients
Method
- Season the beef with salt and pepper.
- In a large pot or Dutch oven, heat 1 tbsp olive oil and brown the beef on all sides. Remove and set aside.
- In the same pot, add diced onion and garlic. Cook until soft and translucent.
- Add crushed tomatoes, tomato purée, oregano, and stir.
- Return the beef to the pot. Add beef stock and water until the beef is just slightly covered.
- Cover and simmer on low heat for 3 hours.
- After 3 hours, add potatoes and carrots. Cover and cook for another 50 minutes.
- In the last 20 minutes, uncover to allow the sauce to reduce.
- If the sauce is still too thin, mix 1 tbsp cornflour with 1 tbsp cold water and stir it into the stew to thicken.
- Serve hot with crusty bread or your favourite sides.
Tips from Yiayia
- Don’t skip the browning: It really makes a difference in flavour.
- Low and slow is key: This recipe isn’t one to rush. Let it bubble gently for the full cooking time.
- Leftovers = bonus: This stew keeps beautifully and makes incredible leftovers the next day.
Serving Suggestions
Serve this slow cooked beef casserole as-is or alongside crusty bread to mop up every last drop.
Final Thoughts
This easy beef stew recipe is a taste of tradition, comfort, and family. Made with everyday ingredients, it delivers big flavour and warmth with every spoonful. Whether you call it a slow cooked beef stew, a hearty beef casserole, or just “dinner,” it’s one of those dishes that brings everyone to the table.
Want more family favourites with Greek roots and global flavour? Explore my other slow-cooked recipes and don’t forget to leave a comment if you give this one a try. It might just become your new go-to stew.
FAQs: Slow Cooked Beef Casserole Recipe
1. Can I use a different cut of beef for this slow cooked casserole?
Yes! While chuck steak or gravy beef is ideal for slow cooking because of its marbling, you can also use blade steak, brisket, or even osso buco if you like a richer flavour.
2. Can I make this beef stew in a slow cooker or Crockpot?
Yep. Brown the beef and sauté the onions and garlic first, then transfer everything into your slow cooker. Cook on low for 8 hours or high for 4-5 hours, adding potatoes and carrots in the last 2 hours.
3. How do I thicken my beef stew if it’s too watery?
In the final 20 minutes of cooking, remove the lid to let the sauce reduce. If it’s still too thin, mix 1 tablespoon of cornflour with 1 tablespoon of cold water and stir it into the pot. It’ll thicken up nicely.
4. Can I freeze this beef casserole for later?
Yes, this stew freezes well. Let it cool completely, portion into airtight containers, and freeze for up to 3 months. Reheat gently on the stove or in the microwave.
5. What can I serve with this beef casserole?
It’s hearty enough on its own, but crusty bread, buttered rice, or even a simple salad make great sides. Some people even serve it over mashed potatoes for extra comfort!