Umami Beef Stew

Recipe by Nicola Leeja
READY IN: 3hrs 30mins




  • Dredge the beef in the flour and lightly salt and pepper.
  • Heat a large frying pan.
  • Add 2 Tb of olive oil and brown 1/2 the beef.
  • Be sure the beef cubes are not too crowded so you can get a nice browning. An old fashioned frying pan that is not non-stick is preferable. The meat will brown better and you can scrape up the browned bits from the bottom of the pan.
  • Chop the onion and garlic while the beef is browning.
  • Remove the browned beef and add to the crock pot.
  • Add 2 Tb of olive oil and brown the rest of the beef.
  • Remove the beef and place in the crock pot.
  • Scrape the bottom of the frying pan and add that to the crock pot.
  • Add 1 Tb olive oil and saute the onion and garlic until translucent.
  • Quench with the red wine and simmer for 30 seconds.
  • Add the onions, garlic and red wine to the crock pot.
  • Add potatoes, turnip, carrots, celery, bay leaves, salt and pepper.
  • Cook on high for 2-3 hours.
  • Add chopped parsley, mushrooms, peas and browning sauce.
  • Cook on high for 1/2 hour.
  • Mix cornstarch and water, add to crock pot, stir and wait to thicken.
  • Serve.