Traditional Beef Stew with Carrots and Potatoes

Dinner, Main

Traditional Beef Stew with Carrots and PotatoesTraditional Beef Stew with Carrots and Potatoes

Preparation time

10 minutes

Cooking time

45 minutes


6 - 8

Warm up with this rich traditional beef stew for the whole family; made easy with the Crock-Pot® Express Easy Release Pressure Multicooker.


  • 1 tbsp olive oil
  • 1.2 kg gravy beef
  • 4 cloves garlic, minced
  • ½ bunch fresh thyme
  • 2 tbsp tomato paste
  • 4 carrots, chopped
  • 6 red potatoes, quartered
  • 6 shallots, peeled
  • ½ cup red wine
  • 2 cups beef stock
  • 2 bay leaves
  • 1 cup frozen peas, thawed
  • 3 tbsp cornflour
  • Sea salt and freshly cracked pepper to taste


  1. Press BROWN/SAUTÉ, set temperature to HIGH, and then press START/STOP. Allow Cooker to preheat. Add oil to Cooking Pot. Toss beef with salt and pepper; add to Cooking Pot. Cook, stirring occasionally, for 5-7 minutes or until well browned. Add garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste. Stir in carrots, potatoes and shallots.
  2. Stir in wine, stock and bay leaves; bring to boil. Press START/ STOP. Secure the lid. Select MEAT/POULTRY, set temperature to HIGH, and adjust time to 35 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP. Once cooking is complete and the pressure is released, stir in cornflour mixed with water to thicken. Season to taste and stir through the peas. Remove the bay leaves before serving.

Cook's Tip

To SLOW COOK this stew instead, cook on HIGH for 4-5 hours.