Crockpot Peppercorn Beef Stew Recipe

Wash and slice the celery. Peel and dice the carrot and onion. Wash and cut the mushrooms in half.
120 g onion, 1 celery stalk, 185 g carrots, 227 g button mushrooms
Make sure the cubes of meat are relatively similar in size by cutting larger pieces in half. Next, coat the meat in flour and the steak spice.
1 lb stewing Beef, 2 tbsp steak spice, 2 tbsp flour
If you are using an Instant Pot Duo Crisp, turn on the Sauté setting. If not, use a large pan. Heat up the oil in the Instant Pot or pan. Once hot add the meat to brown it on all sides. Add the meat to the slow cooker once done.
1 tbsp olive oil
Now add all the veggies, except the potatoes, to the slow cooker, along with the peppercorns, bay leaves, thyme, Worcestershire sauce and stock. Stir to combine everything.
1 lb stewing Beef, 120 g onion, 1 celery stalk, 185 g carrots, 227 g button mushrooms, 425 ml beef stock, 12-15 whole peppercorns, 1 tbsp Worcestershire sauce, 3 dry bay leaves, 1 tsp dried thyme
Cook on low for 8 hours or for 6 hours on high.
Close to the halfway mark, peel and dice the potatoes and add them to the slow cooker. Cover and continue to cook.
454 g potatoes
When there are about 35 minutes left, make the slurry by combining water or stock with flour and whisking together until smooth. You can also use the liquid from the stew instead if you want it a bit thicker.
1/3 cup water, 3 tbsp flour
Pour the slurry into the crockpot whisking vigorously to prevent lumps from forming. Close the lid once again and cook for another 30 minutes to thicken.
Serve in bowls with your favourite bread, ideally with butter.

Crockpot Peppercorn Beef Stew Recipe

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Crockpot Peppercorn Beef Stew Recipe

Equipment

Ingredients MetricUS Customary 0.5x1x2x3x

Slurry:

Instructions

Nutrition

Ingredients