SLOW COOKER BEEF RECIPES - BBC GOOD FOOD
Dig out your slow cooker for these tender beef recipes which make the most of cooking low and slow. Choose from curry, cottage pie, lasagne, chilli and more.
Provided by Good Food team
Number Of Ingredients 1
BEST SLOW-COOKER BEEF TACOS RECIPE - HOW TO COOK SLOW ...
Looking for slow-cooker beef recipes? These Slow-Cooker Beef Tacos from Delish.com are the best.
Provided by DELISH.COM
Categories gluten-free Super Bowl dinner
Total Time 8 hours 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 8
Number Of Ingredients 10
Steps:
- In a 5-quart slow-cooker, combine chuck roast, onion, garlic, lime juice, chili powder, cumin, and oregano, then pour over chicken broth. Cover and let cook on low, 8 hours. When ready to shred, add roast and onion to a large bowl and shred with two forks. Pour over enough juice so it's nicely marinated. Char tortillas over the flame of a gas burner, then top with beef and serve with sour cream, green onions, chopped red onion, and limes.
More about "how to cook beef in slow cooker recipes"
SLOW-COOKER BEEF RAGù | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 275 minutes
Cuisine European
Calories 454 calories per serving
Put the mushrooms in a heatproof bowl. Pour over enough boiling water to cover and allow to steep for 10 minutes. Drain, reserving 75ml of the liquid, and roughly chop. Place in the slow cooker.
Put the beef in a bowl, scatter over the flour and season well. Add the oil to a pan over a medium heat, then brown the beef all over and transfer to the slow cooker. You might need to do this in batches. Pour the wine into the pan used to brown the beef and let bubble until reduced by two-thirds. Transfer to the slow cooker.
Add the chopped vegetables, herbs, stock, chopped tomatoes and reserved mushroom soaking liquid to the slow cooker. Cover with the lid and cook for 4 hours on the low setting until the beef is tender and falling apart. Use two forks to shred the beef, then give it a good stir before serving.
Meanwhile, cook the pappardelle according to the instructions on the packet. Season the beef to taste and serve with the pasta and a sprinkling of freshly grated parmesan.
SLOW COOKER BEEF STEW RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 4 hours 20 minutes
Category Dinner, Main course, Supper
Calories 474 calories per serving
- If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.
BEEF BRISKET SLOW COOKER RECIPE | KITCHN
Reviews 3.8
Total Time 0S
Category Main dish, Dinner, Pot roast, Meat dish
Cuisine Jewish
Calories 710 cal per serving
- Serving and storing the brisket. Transfer the brisket to a clean cutting board. If desired, use a spoon to scrape the fat cap off. Now you can slice and serve the brisket immediately, or slice the brisket and return it to the slow cooker to cool and then refrigerate — this is ideal for serving the dish to guests or if you’d like to remove more fat from the dish since it will harden. Serve the brisket with the potatoes, carrots, and a generous spoonful of the cooked onion and sauce.
SLOW COOKER BEEF JOINT - HOW TO COOK A BEEF JOINT IN A ...
From goodhousekeeping.com
Total Time 4 hours
Category Paleo Diet, autumn, Sunday lunch, dinner, main dish, meat
Cuisine American
Calories 444 calories per serving
Scatter the onions and carrot over the base of the pot of a slow cooker. In a small bowl, stir together both kinds of mustard, rosemary, garlic, salt and pepper. Rub mixture all over the beef, then put the meat on top of the vegetables in the slow cooker. Pour the stock around the beef. Cover slow cooker with lid and cook on low for 3hr for medium meat, 3hr30min for well done meat (see GH Tip).
Lift the joint on to a board or serving plate and cover with tin foil, allow to rest for 10min.
Melt the butter in a saucepan and stir in the flour. Cook for 3-4min, stirring frequently until bubbling and golden. Strain cooking liquid into jug and discard the vegetables. Add strained liquid to the butter and flour mixture a little at a time, stirring well after each addition. Once 600ml of liquid has been added, bring to the boil and simmer for 3-5min until thickened, whisking constantly. Add more liquid if a thinner gravy is desired. Pour into a serving jug.
Carve the beef into slices and serve with the gravy and your favourite roast dinner trimmings.
SLOW-COOKER BEEF CHILLI RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 520 minutes
Cuisine Mexican
Calories 489 calories per serving
Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.
Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender.
Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.
Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid.
Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.
BEEF BRISKET SLOW COOKER RECIPE | KITCHN
Reviews 3.8
Total Time 0S
Category Main dish, Dinner, Pot roast, Meat dish
Cuisine Jewish
Calories 710 cal per serving
- Serving and storing the brisket. Transfer the brisket to a clean cutting board. If desired, use a spoon to scrape the fat cap off. Now you can slice and serve the brisket immediately, or slice the brisket and return it to the slow cooker to cool and then refrigerate — this is ideal for serving the dish to guests or if you’d like to remove more fat from the dish since it will harden. Serve the brisket with the potatoes, carrots, and a generous spoonful of the cooked onion and sauce.
SLOW COOKER BEEF JOINT - HOW TO COOK A BEEF JOINT IN A ...
From goodhousekeeping.com
Total Time 4 hours
Category Paleo Diet, autumn, Sunday lunch, dinner, main dish, meat
Cuisine American
Calories 444 calories per serving
Scatter the onions and carrot over the base of the pot of a slow cooker. In a small bowl, stir together both kinds of mustard, rosemary, garlic, salt and pepper. Rub mixture all over the beef, then put the meat on top of the vegetables in the slow cooker. Pour the stock around the beef. Cover slow cooker with lid and cook on low for 3hr for medium meat, 3hr30min for well done meat (see GH Tip).
Lift the joint on to a board or serving plate and cover with tin foil, allow to rest for 10min.
Melt the butter in a saucepan and stir in the flour. Cook for 3-4min, stirring frequently until bubbling and golden. Strain cooking liquid into jug and discard the vegetables. Add strained liquid to the butter and flour mixture a little at a time, stirring well after each addition. Once 600ml of liquid has been added, bring to the boil and simmer for 3-5min until thickened, whisking constantly. Add more liquid if a thinner gravy is desired. Pour into a serving jug.
Carve the beef into slices and serve with the gravy and your favourite roast dinner trimmings.
SLOW-COOKER BEEF CHILLI RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 520 minutes
Cuisine Mexican
Calories 489 calories per serving
Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.
Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender.
Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.
Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid.
Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.
SLOW COOKER BEEF STEW WITH DUMPLINGS - SLOW COOKER RECI…
From goodhousekeeping.com
Total Time 5 hours 25 minutes
Category feed a crowd, comfort food, dinner
Cuisine French
Calories 526 calories per serving
Put the oil, vegetables and tomato purée into the bowl of your slow cooker. Dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the slow cooker together with the wine, stock, rosemary and some seasoning. Stir to combine.
Cover and cook on high for 5hr or until the beef is tender.
After 5hrs of cooking, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml cold water and stir to make a soft (and slightly sticky) dough.
Remove the lid and discard the rosemary sprigs. Pinch off walnut-sized pieces of dough, gently roll into a ball and place on top of the stew, spacing apart. Recover and cook for 1hr more. Check the seasoning and serve with mashed potatoes.
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