17/06/2026
SLOW COOKER BEEF, MUSHROOM & CELERY GRAVY
A hearty, comfort-food classic that’s perfect for a cold day 🍲
Ingredients:
• 1kg diced beef
• 2 tbsp plain flour
• Salt & pepper
• 1 tbsp olive oil
• 2 large onions, sliced
• 2–3 celery stalks, chopped
• 250–300g mushrooms, sliced
• 2 carrots, chopped (optional)
• 3 cloves garlic, crushed
• 1 cup frozen peas
Gravy:
• 500ml hot water
• 3–4 tbsp Maggi Rich Gravy Mix
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp cracked black pepper
• 1 tbsp Vegemite (optional)
Method:
1️⃣ Toss beef in flour, salt and pepper.
2️⃣ Brown beef in olive oil and transfer to the slow cooker.
3️⃣ Add onions, celery, mushrooms, carrots and garlic.
4️⃣ Mix all gravy ingredients together and pour over the beef.
5️⃣ Cook on LOW for 8–9 hours or HIGH for 5–6 hours.
6️⃣ Stir through the peas during the final 20–30 minutes of cooking.
7️⃣ For a thicker gravy, stir through a cornflour slurry during the last 20 minutes.
8️⃣ Remove bay leaf and serve with mashed potato, rice or crusty bread.
The mushrooms, celery and peas add plenty of flavour and texture, while the slow-cooked beef becomes fall-apart tender in a rich, savoury gravy 🤤
