Slow Cooker Beef with Red Wine and Shallots

A lovely rich slow cooker beef recipe. Perfect comfort food for cold winter evenings.

Servings
6 servings

Ingredients

• 1 kilogram Braising steak (Or any stewing beef)
• 200 grams Streaky bacon (unsmoked)
• 1 Onion
• 1 Clove of garlic
• 2 tablespoon Plain flour
• 300ml Red wine
• 1 Bay leaf
• 12 Shallots
• 1 Carrot
• Salt and pepper

Directions

1. Peel and chop the onion and carrot, peel and crush the garlic.
2. Trim any fat from the beef and cut into generous bite-sized chunks.
3. Chop the bacon into strips.
4. Put a pan on a medium high heat and brown the beef in a little oil. Then transfer to your slow cooker.
5. In the same pan, fry off the bacon, carrot and onions until the onions have softened and the bacon starts to turn golden.
6. Add the flour and red wine to your pan and mix well.
7. Bring to a slow simmer and then add the bay leaf, shallots with a pinch of salt and pepper.
8. Carefully add the contents of the pan to the slow cooker and give it a good mix.
9. Cook on low for around 8 hours.

Slow Cooker Asian Ginger Beef

If you enjoy chinese and asian food, you will love this. A deliciously hearty beef broth, with an asian twist. The liquid you add is your choice, so experiment with different types and leave a comment to us know which you enjoyed the most!


Servings
6 servings


Ingredients

• 700 grams Braising steak (or any stewing beef)
• 4 Carrots
• 1 Sweet red pepper
• 2 handfuls Sugar snap peas
• 2 Cloves of garlic
• 400ml Your choice of liquid (For example Ale, red wine)
• 1 tablespoon Soy sauce
• 6 Spring onions
• 1 teaspoon Sesame oil
• Fresh ginger
• 1 tablespoon Beef gravy granules
• 1 tablespoon Corn flour
• 1/4 teaspoon Black and Red pepper

Directions

1. Peel the carrots and chop into generous sized chunks and slice the pepper into finger sized strips.
2. Roughly chop the spring onions and mince or crush the garlic and ginger.
3. Slice the beef into finger sized chunks.
4. Add a little sesame oil to a pan and place it on a medium heat. Add the beef to the pan and sprinkle with the black and red pepper. Cook lightly until browned all over.
5. Add the beef to the slow cooker along with the carrots, pepper slices, and spring onions.
6. Put the pan back on the heat and add your choice of liquid (we prefer something like a light ale).
7. Add the soy sauce, gravy granules, garlic and ginger to the pan. Bring the liquid to a light simmer and scrape the bottom of the pan to de-glaze.
8. Pour the liquid into the slow cooker and give it a quick mix.
9. Cook on low for 8 hours.
10. 30 minutes before the end of cooking, add the cornflour and stir it in.
11. When cooking has finished, add the sugar snap peas and serve with fluffy white rice.

Slow Cooker Beef Stew

A deliciously hearty and rich beef stew. Great for those cold winter evenings. If you're not a fan of red wine in your cooking, it can be replaced with more beef stock.

Servings
4 servings

Ingredients

• 2 tablespoon Olive Oil
• 50 grams Diced Streaky Bacon
• 450 grams Stewing Beef
• 1 Onion
• 1 Carrot
• 1 Ripe Tomato
• 1 tablespoon Tomato puree
• 1 Garlic clove
• 250ml Red wine
• 150ml Beef stock
• 1 Bouquet garni
• 1 Orange
• Parsley
• Salt
• Pepper

Directions

1. Cut the beef into thumb sized chunks.
2. Thinly slice the onion, crush or finely shop the garlic and roughly chop the tomato.
3. Put a frying pan on a high heat and fry the bacon in the olive oil until golden. The transfer to your slow cooker.
4. Brown the beef in the same pan, making sure to brown all sides.
5. Add the beef to the slow cooker along with the beef stock and wine.
6. Add a little more oil to the pan and fry the onions until lightly coloured.
7. Add the onions to the slow cooker along with the tomatoes, tomato puree and garlic and stir well.
8. Season to taste with the salt and pepper.
9. Add the bouquet garni and cook on auto for 6 hours.
10. To give your stew an extra lift, stir in some chopped parsley and squeeze in some orange juice just before serving.

Slow Cooker Chili Con Carne

Whether you spell it chilli or chili, this slow cooker version of the classic mexican dish is delicious!

Servings
4 servings

Ingredients

• 2 Large onions
• 2 Cloves of garlic
• 1 Green pepper
• 500 grams Minced beef
• 400 grams Chopped tomatoes (1 tin)
• 1 1/2 teaspoon Chili powder
• 1 1/2 tablespoon Plain flour
• 1 1/2 teaspoon Brown sugar
• 4 tablespoon Tomato puree
• Salt and pepper
• 400 grams Red kidney beans (1 tin)
• 1 Bay leaf
• 2 Sprigs of thyme

Directions

1. Peel and chop your onions, peel and finely chop or crush your garlic, and chop your green pepper.
2. Fry your chopped veg in a medium hot pan with a little oil for a few minutes until soft.
3. Add the minced beef to the pan and fry until lightly browned all over. There’s no need to completely cook it through at this point.
4. In a separate bowl, mix the chilli powder, flour, brown sugar and tomato puree and then add to the pan.
5. Stir in your chopped tomatoes, thyme, bay leaf, and a good pinch of salt and pepper.
6. Add the contents of the pan into the slow cooker and cook on auto for 6 hours.