Slow Cooked Beef Stew

Tender beef and seasonal vegetables make the perfect winter warmer

This a delicious hearty dish you can put on in the morning and come home to in the evening.


  • 1-1.5kg Diced Beef
  • 1 ½ tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Vegetable Oil
  • 350ml Guinness stout
  • 3 Cups Beef Broth
  • 3 Carrots, peeled and cut in 2 inch pieces
  • 2 Parsnips, peeled and cut in to 1 inch pieces
  • 800g Potatoes, quartered
  • 1 Onion, Diced
  • 2 tsp Fresh Sage
  • 2 Tbsp Beef Stock
  • 2 Tbsp Tomato Paste
  • 1-2 Tbsp Minced horseradish
  • 1 Tbsp Soften Butter
  • 1 Tbsp Plain Flour
View Method Slow Cooked Beef Stew


  1. Heat large pan with a little oil.
  2. Brown Beef in pan and season with salt and pepper before moving to slow cooker.
  3. Pour beef broth into pan to loosen browned bits.
  4. Add carrots, parsnips, potato’s, onion, garlic, sage, beef stock and tomato paste to slow cooker with the browned beef.
  5. Cook on low 7-7 ½ hours
  6. Mix butter/flour to form pastry ball.
  7. Add pastry ball and horseradish.
  8. Cover and cook for another 30 minutes.
View Ingredients Slow Cooked Beef Stew
View Method Slow Cooked Beef Stew
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