Slow cooker beef stew

Ingredients
Key ingredients in slow cooker beef stew
What to serve with slow cooker beef stew
Can this beef stew be frozen?
More slow cooker dinner ideas

This flavour-packed slow cooker beef stew is cooked with sweet potatoes and gentle Tex-Mex spices of cumin, oregano and chilli. It’s as easy to make as it is delicious – simply pop the ingredients in the slow cooker on low for 8 hours and dinner’s done!

Ingredients

800g beef chuck steak, cut into 5cm pieces

1 medium orange sweet potato (400g), unpeeled, cut into 5cm pieces

1 medium onion (150g), cut into wedges

400g can diced tomatoes

2 teaspoons ground cumin

1 teaspoon dried oregano

2 teaspoons Mexican chilli powder

1 fresh long green chilli, chopped finely

3 cloves garlic, crushed

2/3 cup (160g) drained chargrilled capsicum, chopped coarsely

½ cup (125ml) beef stock

2/3 cup coarsely chopped fresh coriander

sour cream, to serve

Method

Place beef, sweet potato, onion, tomatoes, cumin, oregano, chilli powder, fresh chilli, garlic, capsicum and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low for 8 hours. Season to taste.

Stir in half the coriander. Serve topped with remaining coriander and a dollop of sour cream, if you like.

Key ingredients in slow cooker beef stew

Slow cooker beef stew

Beef chuck steak: This cut of beef tends to be chewy but flavourful and inexpensive, which makes it perfect for slow cooker beef recipes where it becomes tender and rich.

Sweet potato: Also known as kumara, this nutritious and hearty vegetable is slightly sweet, earthy and creamy.

Ground cumin: Its spicy, almost curry-like flavour is essential to the traditional foods of Mexico, India, North Africa and the Middle East.

Dried oregano: These tiny, dark-green leaves have a pungent, peppery flavour.

What to serve with slow cooker beef stew

Serve with grilled corn on the cob, sliced pickled jalapenos, sour cream and lime wedges.

Can this beef stew be frozen?

Yes, this slow cooker beef stew recipe is suitable to freeze at the end of step 1.

Transfer the beef and vegetables to freezer-friendly containers, then pour in enough of the liquid to cover the meat etc. Leave a 2.5cm (1-inch) space between the food and the lid to allow for expansion then seal the container. Label and date the container before placing in the freezer for up to 3 months.