Slow Cooker Beef Stew
Tender beef stewed with classic root vegetables, red wine, and herbs in the slow cooker.
Method
- 1.
Heat the olive oil in a large frying pan over medium-high heat. Season the beef with salt and pepper, then dust with 1 tablespoon of the flour. Fry the beef in batches until browned on all sides (about 3-5 minutes per batch). Remove beef and set aside.
Don't overcrowd the pan, or the beef will steam rather than sear. Pat the beef dry with paper towels before dusting with flour for a better crust.
- 2.
Reduce heat to medium. Add the remaining flour to the pan, stirring to coat any browned bits. Add the onion, garlic, and thyme, cooking for 2-3 minutes until the onion softens. Stir in the tomato paste and cook for 1 minute.
Scraping up the 'fond' (the brown bits stuck to the bottom of the pan) adds loads of flavour to your stew.
- 3.
Pour in the red wine and beef stock, scraping the pan to release any remaining flavours. Bring to a simmer, then return the beef to the pan. Simmer for 5 minutes to thicken the sauce slightly.
If you don't have red wine, you can use extra beef stock mixed with a splash of balsamic vinegar for that depth of flavour.
- 4.
Transfer the beef and sauce into your slow cooker liner. Add the chopped potatoes, carrots, and pumpkin. Stir gently so the sauce covers the vegetables.
If you have a small slow cooker, you might need to do this in two batches to avoid overfilling.
- 5.
Cover and cook on HIGH for 4 hours until the beef is fork-tender and the vegetables are soft.
The beef is ready when you can insert a potato fork or skewer with ease.
- 6.
Season with extra salt and pepper to taste before serving. Serve hot with crusty bread.
Stew often tastes better the next day as the flavours meld together.
Estimated Nutrition (per serve)
Score Breakdown 72/100
Macro Split
Health Insight
A decent recipe nutritionally with some room for improvement. Small tweaks could push this into the top tier.
- Low sugar keeps insulin response in check — great for metabolic health.
- Well-portioned calorie count (380 per serve) — right in the sweet spot for a main meal.
- Healthy fat level (38% of calories) provides sustained energy without excess.
Great protein ratio at 33% of calories — ideal for muscle maintenance and satiety.
For an Irish twist, substitute the red wine with 400ml Guinness. For a spicier kick, add a 1 tsp of curry paste with the tomatoes. Best served with crusty bread or mashed potato. Stew often tastes better the next day as the flavours meld together.
From The Recipe Book