Beef stew with vegetables on mashed potato on plate with fork

Slow cooker beef stew

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Prep: 20 mins Cook: 4 hrs 4 hrs on high or 8 hrs on low


Serves 4

Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal474
  • fat25g
  • saturates9g
  • carbs10g
  • sugars9g
  • fibre4g
  • protein48g
  • salt0.2g
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  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, finely chopped
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 carrots, halved and cut into chunks
  • 2 bay leaves
  • ½ pack thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 2 beef stock cubes or stock pots
  • 900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2 tsp cornflour (optional)
  • ½ small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • buttery mash, to serve (optional)


  1. Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).

  2. Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.

  3. If you want to thicken the gravy, mix the corn our 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.

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