Name: Slow-cooked beef stew recipe
Prep time: 20 min
Cook time: 4 h 30 min
Yield: Serves: 4
Ingredients: 1kg chuck steak; 500g whole baby onions; 1 garlic clove, cut in half lengthways; 125ml red wine; 125ml beef stock; 1 cinnamon stick; 4 whole cloves; 1 bay leaf; 1 tbsp red wine vinegar; 2 tbsp tomato paste (concentrated purée); 2 tbsp currants

By Jessica Ransom

published 20 July 2019

in Recipes

This Greek-style beef stew recipe is one for your slow cooker. With just 20 mins prep time, leave it cooking for 4 hours for a rich-tasting family meal. This hearty recipe is comfort food at its finest - cooking your cut of beef slowly and in a mouth-watering stock will make sure the meat falls off the bone every time. As this is a slow cooker recipe too, all you have to do is prep it and then you can let your slow cooker do the rest of the work for you. This slow-cooked beef stew would make a perfect alternative to your usual Sunday roast dinner. Serve with potatoes and greens and enjoy!

Read our tried and tested reviews of the best slow cookers.

Ingredients

1kg chuck steak
500g whole baby onions
1 garlic clove, cut in half lengthways
125ml red wine
125ml beef stock
1 cinnamon stick
4 whole cloves
1 bay leaf
1 tbsp red wine vinegar
2 tbsp tomato paste (concentrated purée)
2 tbsp currants

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Method

Trim the beef of excess fat and sinew, then cut into 5cm cubes. Put the beef, onions, garlic, wine, stock, cinnamon stick, cloves, bay leaf, vinegar, tomato paste and some freshly ground black pepper in the slow cooker. Cook on high for 4 hours.
Stir through the currants and cook for a further 15 minutes. Discard the cinnamon stick and season with salt and extra pepper. Serve with rice, bread or potatoes.

Top Tip for making Slow-cooked beef stew

Thinking of getting a slow cooker? See our handy slow cooker guide

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.