- 600 gram stewing beef
- large handful of fresh pearl onions (no pickled ones)
- 2 large carrots or 6 Dutch carrots
- 1 green bell pepper
- 1 yellow bell pepper
- 3 garlic cloves
- 3 celery stalks
- 1/2 liter beef stock (store-bought or make your own)
- 2 tablespoons of all-purpose flour
- a few sprigs of thyme
- pepper and salt to taste
Kitchen equipment needed
- Cutting board & chef’s knife
- Slow cooker
- Medium-sized pan
- Vegetable peeler
Preparation — 15 minutes
FILL the medium-sized pan with water and bring to a boil. Boiling the pearl onions for about 15 seconds will help you to peel them really quick and easy.
RINSE the rest of the veggies with cold water and remove the bell peppers seeds. CHOP the bell peppers into large pieces. PEEL the carrots using a vegetable peeler and cut them into slices. Also cut the celery stalks into slices and CUT the beef into pieces.
Roughly chop the garlic cloves and ADD chopped beef, bell peppers, carrots, pearl onions, garlic and celery to the slow cooker.
Finishing the slow cooker beef stew — 6 hours (waiting time)
To finish the beef stew, also ADD the beef stock and thyme sprigs. Season with pepper and salt and also mix in the all-purpose flour and set the slow cooker to medium heat for at least 6 hours.
Check if the meat is tender and the stew is flavorful. If necessary, add some more pepper and salt and maybe set the slow cooker for another hour if your meat isn’t tender enough depending on the size of the beef pieces and what kind of meat you’ve used.