Warm up with this rich traditional beef stew for the whole family; made easy with the Crockpot® Express XL Pressure Multicooker.

Ingredients

• 2 tbsp. olive oil
• 1.5g gravy beef
• 1 tsp each salt and pepper
• 4 cloves garlic, minced
• 4 tsp finely chopped fresh thyme
• 4 tbsp tomato paste
• 1 cup diced carrots
• 4 cups quartered baby potatoes
• 2 cup spring onions, peeled
• 1 cup red wine
• 4 cups beef stock
• 4 bay leaves
• 6 tbsp corn flour
• 2 cup frozen peas
• 4 tbsp chopped fresh chives

Method

1. Press BROWN/SEAR, then press START/STOP. Allow to preheat. Add oil to cooking pot, toss beef with salt and pepper; add to cooking pot. Cook, stirring occasionally, for 5 to 7 minutes or until well browned. Add garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste, carrots, potatoes, onions, wine, stock, bay leaves and bring to the boil.
2. Press START/STOP. Secure the lid ensuring the steam release valve is in the release (open) position. Select SLOW COOK, set temperature to HIGH, and adjust time to 4 hours, cooking until beef and vegetables are tender. Press START/STOP.
3. When cooking is complete, in a separate bowl, whisk corn flour with ½ cup cold water and add to cooking pot. Press BROWN/SEAR. Stir in peas and chives. Boil sauce until thickened. Remove bay leaf before serving.