Slow Cooked Beef Stew

Oh the winter warming joys of walking into your kitchen after work and smelling a comforting slow cooked beef stew bubbling away gently!  My recipe is pretty basic and as ever, feel free to switch up the herbs or vegetables to suit your own tastes.

I regularly buy a box of organic grass-fed beef from Burren Beef and you can listen to my chat with Bronagh about the benefits of grass fed beef here.  Taking into account our budgets and availability, it is beneficial to buy the best meat that we can, when we can. 

This recipe makes enough for 2-3 but you can make a bigger batch by doubling the quantities of course!  Comfort food for the winter months…


Benefits of Slow Cooking

Slow cooking actually uses less electricity than an oven for lots of types of dishes, from stews and curries to soups. In addition to being a convenient one pot option, cooking low and slow helps to retain more nutrients in your food and meat becomes more tender. As your vegetables will cook faster, place them at the bottom of the dish with the meat on top and finally your stock or liquid. Make sure that your meat is fully thawed if it has been in the freezer and if your recipe requires beans (eg kidney, beans cannellini) make sure they have been fully cooked. For other safety tips check this link

Slow Cooked Beef Stew
Slow Cooked Beef Stew – Vegetables


  • Diced beef 500g
  • Onion Chopped X 1
  • Garlic Clove Diced X 1 or 2
  • Celery Stalk Sliced X 1
  • Carrots Sliced at an angle X 2
  • Swede or Small Turnip cut into large cubes X ½
  • Courgette X Sliced X ½
  • Green Pepper chopped X ½
  • Mushrooms X 4
  • Baby Potatoes cut into quarters X 6
  • Paprika X 1 teaspoon
  • Oregano Dried X 1 teaspoon
  • Parsley Chopped X 1 teaspoon
  • Tin of Chopped Tomatoes X 1
  • Tomato Puree X 1 Dessertspoon
  • Beef stock X 1 Litre
  • Cornflower or Rice Flour X 1 Tablespoon


  • Chop the onion and saute over low to medium heat until opaque
  • Add the paprika and oregano and stir for a minute
  • Put in the chopped garlic and stir for another minute
  • Turn up the heat and add the diced beef turning until all sealed and then set aside
  • Place all of the rest of the prepared vegetables to the slow cooker
  • Spoon the cooled onion, garlic and beef on top of the vegetables
  • In a cup add a dessertspoon or so of cold water to the flour to form a smooth paste
  • Add the flour to the beef stock and mix well
  • Add the tomato puree to the stock and mix well
  • Add the tin of chopped tomatoes to the slow cooker bowl followed by the stock
  • Stir gently leaving the meat on top
  • Allow to cool and then place the lid on top and store in the fridge overnight
  • In the morning, remove from the fridge and place the bowl into the slow cooker and set on low heat before leaving the house (some will have settings for 8 hours or 12 hours)
  • When serving, garnish with parsley

I like to seal meat at a high heat for a few minutes first to seal in flavour and you could mix the flour, spice and herb together and coat the meat before sealing, which also adds to the flavour.  This can leave a messy pan to clean though, so that is why I didn’t do it here!

Anyway, this is a link to other slow cooker recipes and I hope that you try some of them.  Slow cooking really offers a convenient one pot way to cook a meal, while also retaining a higher level of nutrients.

Lyn Sharkey Nutrition
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