SLOW COOKER RECIPES BEEF STEW RECIPES

Name: Slow-cooker beef stew
Total time: 4 h 20 min
Yield: Serves 4
Cuisine: British
Ingredients: 750g beef shin or other braising beef, cut into other large chunks and fat removed; 2 tbsp plain flour, heavily seasoned; 2 tbsp olive oil; 100ml red wine; 1 onion, chopped; 2 carrots, diced; 2 sticks celery, diced; 1 tbsp tomato purée; rosemary chopped to make 2 tsp; 400ml beef stock; mashed potato, to serve; long-stemmed broccoli, to serve; a handful flat-leaf parsley, to serve

SLOW COOKER BEEF STEW RECIPE - OLIVEMAGAZINE

Slow Cooker Beef Stew Recipe - olivemagazine image

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

Provided by Janine Ratcliffe

Categories Dinner

Total Time 4 hours 20 minutes

Yield Serves 4

Number Of Ingredients 13

Ingredients

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

Steps:

Heat the slow cooker to high. Toss the beef in the seasoned flour then shake off the excess. Heat 1 tbsp of the oil in a large, non-stick frying pan. Fry some of the beef chunks, making sure not to crowd the pan, 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 remaining beef and oil.
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, carrots, celery, tomato pur é e, 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, if you like.

Nutrition Facts : Calories 400 calories, FatContent 17 grams fat, SaturatedFatContent 5.5 grams saturated fat, CarbohydrateContent 12.7 grams carbohydrates, SugarContent 4.4 grams sugar, FiberContent 3.4 grams fiber, ProteinContent 42.3 grams protein, SodiumContent 0.5 milligram of sodium

SLOW COOKER BEEF STEW WITH DUMPLINGS - SLOW COOKER RECI…

Slow cooker beef stew with dumplings - Slow Cooker Reci… image

Try this tasty slow cooker beef stew recipe for a wintry midweek meal. Add the dumpling dough to the stew one hour before the end - the ultimate comfort food.

Provided by The Good Housekeeping Cookery Team

Categories feed a crowd comfort food dinner

Total Time 5 hours 25 minutes

Prep Time 25 minutes

Cook Time 5 hours

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tbsp. vegetable oil
1 onion, roughly chopped
2 medium parsnips, cut into 2.5cm pieces
2 medium carrots, cut into 2.5cm pieces
1 large leek, cut into 1cm slices
3 tbsp. tomato purée
1 .2kg braising steak, cut into 4cm chunks
Plain flour, to dust
200 mL red wine
600 mL beef stock
3 fresh rosemary sprigs
1 tbsp. dried parsley
60 g suet
125 g self-raising flour

Steps:

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.

Nutrition Facts : Calories 526 calories

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SLOW COOKER BEEF STEW RECIPE - OLIVEMAGAZINE

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
From olivemagazine.com
Total Time 4 hours 20 minutes
Category Dinner
Cuisine British
Calories 400 calories per serving

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, carrots, celery, tomato pur é e, 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, if you like.

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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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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, carrots, celery, tomato pur é e, 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, if you like.

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