Slow Cooked Beef Stew

By Tracy

4 Person

265 Minutes

0 Calories

Delicious! It’s something I’d definitely order at a restaurant, but it’s so easy to make at home! The sauce has such a depth of flavor, coming not only from the slow-cooked beef but also from lots of other delicious ingredients such as red currant jelly, brown sugar, garlic, and tomato puree. Grab a spoon and a nice chunk of fresh bread for comfort food that’ll make you glad it’s cold and windy outside!

Ingredients

Roasted Sweet Totatoes

1/4 tsp. Paprika
1/4 tsp. Ground black pepper
1/4 tsp. Salt
2 tbsp. Vegetable oil
2 Small sweet potatoes

1 bunch Parsley, chopped
4 Bay leaves
5 cups Beef stock (water plus 3 stock cubes is fine)
3/4 tsp. Crushed black pepper
1/4 tsp. Celery salt
2 tsp. Dark brown sugar
1 tbsp. Worcestershire sauce
2 tbsp. Tomato puree
2 tbsp. Red currant jelly
3 cloves Garlic, peeled and crushed
2 tbsp. All-purpose flour
2 sticks Celery, chopped
2 Large carrots, peeled and chopped
1 Large onion
10 Shallots, peeled and halved
3 tsp. Vegetable oil
2 1/4 pounds Braising/casserole beef

Method

01

Heat one tablespoon of the oil in a large cast-iron casserole dish. Fry the shallots, turning once or twice until browned. Remove from the pan.
02

Add another tablespoon of the oil to the pan, then add the onions, carrots, and celery. Fry on medium heat for 5 minutes, until the onions are slightly softened. Remove from the pan.
03

Heat the remaining one tablespoon of oil. Dust the beef chunks in the seasoned flour and add to the pan. Brown the beef all over (takes about 5-7 minutes), then add in the garlic and cook, whilst stirring for another 30 seconds.
04

Add the vegetables (but not the shallots) back into the pan with the meat. Add the red currant jelly, tomato puree, Worcestershire sauce, sugar, celery salt, salt and pepper to the pan. Stir to combine, then pour in the beef stock and stir again. Add the bay leaves, then bring to a gentle boil.
05

Place a lid on and cook on low heat, on the hob for 2 1/2-3 hours – stir a couple of times during cooking, and add a splash of water if needed.
06

Add the shallots back in for the last 30 mins of cooking. Alternatively, you can cook in the oven (at 325°F) for 3-4 hours – stirring a couple of times during cooking, or you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours.
07

Toss the sweet potato chunks in the oil, salt, pepper and paprika, place on a baking tray and cook in the oven for 15-20 minutes until golden brown.
08

If you’re cooking the stew in the oven, simply place the potatoes in the oven with the stew for the last 10 minutes of cooking, then take out the stew, and increase the heat of the oven to 400°F, then cook for a further 10-15 minutes.
09

Spoon the stew out into four bowls. Top with the roasted sweet potato and a sprinkle of chopped parsley before serving!

Related Tags

Slow Cooked Beef Stew

4.7

( By Tracy )

01 Information

Grade medium
Serving 4 servings
Prep Time 35 Mins
Cook Time 230 Mins
Total Time 265 Mins

02 Ingredients

Roasted Sweet Totatoes

1/4 tsp. Paprika

1/4 tsp. Ground black pepper

1/4 tsp. Salt

2 tbsp. Vegetable oil

2 Small sweet potatoes

1 bunch Parsley, chopped

4 Bay leaves

5 cups Beef stock (water plus 3 stock cubes is fine)

3/4 tsp. Crushed black pepper

1/4 tsp. Celery salt

2 tsp. Dark brown sugar

1 tbsp. Worcestershire sauce

2 tbsp. Tomato puree

2 tbsp. Red currant jelly

3 cloves Garlic, peeled and crushed

2 tbsp. All-purpose flour

2 sticks Celery, chopped

2 Large carrots, peeled and chopped

1 Large onion

10 Shallots, peeled and halved

3 tsp. Vegetable oil

2 1/4 pounds Braising/casserole beef

03 Method

Step 1

Heat one tablespoon of the oil in a large cast-iron casserole dish. Fry the shallots, turning once or twice until browned. Remove from the pan.

Step 2

Add another tablespoon of the oil to the pan, then add the onions, carrots, and celery. Fry on medium heat for 5 minutes, until the onions are slightly softened. Remove from the pan.

Step 3

Heat the remaining one tablespoon of oil. Dust the beef chunks in the seasoned flour and add to the pan. Brown the beef all over (takes about 5-7 minutes), then add in the garlic and cook, whilst stirring for another 30 seconds.

Step 4

Add the vegetables (but not the shallots) back into the pan with the meat. Add the red currant jelly, tomato puree, Worcestershire sauce, sugar, celery salt, salt and pepper to the pan. Stir to combine, then pour in the beef stock and stir again. Add the bay leaves, then bring to a gentle boil.

Step 5

Place a lid on and cook on low heat, on the hob for 2 1/2-3 hours – stir a couple of times during cooking, and add a splash of water if needed.

Step 6

Add the shallots back in for the last 30 mins of cooking. Alternatively, you can cook in the oven (at 325°F) for 3-4 hours – stirring a couple of times during cooking, or you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours.

Step 7

Toss the sweet potato chunks in the oil, salt, pepper and paprika, place on a baking tray and cook in the oven for 15-20 minutes until golden brown.

Step 8

If you’re cooking the stew in the oven, simply place the potatoes in the oven with the stew for the last 10 minutes of cooking, then take out the stew, and increase the heat of the oven to 400°F, then cook for a further 10-15 minutes.

Step 9

Spoon the stew out into four bowls. Top with the roasted sweet potato and a sprinkle of chopped parsley before serving!

04 Author