Slow Cooker Beef Stew Recipe

Slow-cooker beef stew with red wine and rosemary

  • serves 4
  • Easy

This hearty stew is full of iron, protein and natural antioxidants. Pop beef shin, red wine and veggies into a slow cooker and leave for four hours

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Looking for a slow-cooker beef stew recipe? Try our easy recipe, or more slow-cooker ideas here

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Ingredients

  • beef shin or other braising beef 750g, cut into other large chunks and fat trimmed
  • plain flour 2 tbsp, heavily seasoned
  • olive oil 2 tbsp
  • red wine 100ml
  • onion 1, chopped
  • carrots 2, diced
  • celery 2 sticks, diced
  • tomato purée 1 tbsp
  • rosemary chopped to make 2 tsp
  • beef stock 400ml
  • mashed potato to serve
  • long-stemmed broccol to serve
  • flat-leaf parsley a handful, to serve

Method

  • Step 1

    Heat the slow cooker to high. Toss the beef in the seasoned flour then shake off the excess. Heat 1 tbsp of the olive oil in a large, non-stick frying pan. Add some of the beef chunks, making sure not to crowd the pan, and fry on a high heat until browned all over. This will add a lovely deep colour to the final stew. Scoop the beef out of the pan and into the slow cooker. Repeat with the rest of the beef and olive oil.

  • Step 2

    Pour the red wine into the frying pan and bubble, scraping the crusty bits from the base. Tip into the slow cooker. Add the onion, carrot, celery, tomato purée, rosemary and beef stock to the slow cooker and stir. Put on the lid and cook for 4 hours, then season. Serve the stew in bowls with mashed potato, broccoli and a sprinkle of parsley.

Cook’s notes: If you want to serve dumplings, put 150g self-raising flour and 75g suet in a bowl with ½ tsp salt and a really good grind of pepper. Add a few tbsp of cold water and stir until it comes together into a soft dough. Roll into 12 balls. Add to the stew after 4 hours, put the lid back on and cook for another 30 minutes until the dumplings have puffed up and are cooked through.


Check out some more inspired slow cooker recipes here...

Pork shoulder with tarragon and borlotti beans

Nutritional Information

  • Kcals 400
  • Fat 17g
  • Saturates 5.5g
  • Carbs 12.7g
  • Sugars 4.4g
  • Fibre 3.4g
  • Protein 42.3g
  • Salt 0.5g
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