Beef Stew On Slow Cooker

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Manu's slow-cooker crispy-topped French beef and beer stew

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 60ml (1/4 cup) olive oil
  • 1.5kg beef chuck or oyster blade steak, cut into 4cm pieces
  • 100g piece speck, cut into lardons
  • 3 carrots, peeled, sliced
  • 3 parsnips, peeled, finely chopped
  • 2 brown onions, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1L Campbell’s Real Stock Salt Reduced Beef
  • 180ml beer
  • 30g tomato paste
  • 1 tablespoon chopped fresh continental parsley

Potato Top (see note)

  • 750g potatoes, peeled, cut into 3mm-thick slices
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon olive oil
  • 2-3 tablespoons panko breadcrumbs

Method

  • Step 1
    Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add one-third of the beef and cook, turning, for 3-4 minutes or until browned. Transfer to the bowl of a 6L slow cooker. Repeat with the remaining oil and beef in 2 more batches.
  • Step 2
    Add the speck to the pan. Cook, stirring often, for 3-4 minutes or until golden and crisp. Add the carrot, parsnip, onion, garlic and thyme. Cook, stirring often, for 5-10 minutes or until onion has softened. Season. Transfer to the slow cooker.
  • Step 3
    Add the stock, beer and tomato paste to the pan. Bring to the boil, scraping the bottom of the pan with a wooden spoon so it doesn’t catch and burn. Simmer for 10-15 minutes until the liquid has reduced by half. You’ll need about 500ml (2 cups). Pour into the slow cooker. Cover. Set the slow cooker on High and cook for 3 hours.
  • Step 4
    Meanwhile, for the potato top, place the potato and half of the thyme in a large bowl. Mix until well combined. Season. (For a crispy and golden potato top, see note.)
  • Step 5
    Stir the parsley into the slow cooker. Arrange the potato slices over the top, slightly overlapping. Cover and cook for a further 1 hour or until the potato is tender.
  • Step 6
    Meanwhile, heat the oil in a small frying pan over medium heat. Add the crumbs and remaining thyme. Season well. Cook the crumbs, stirring, for 3-4 minutes or until golden and crisp. Set aside.
  • Step 7
    Rest the stew, uncovered, for 10 minutes. Scatter over the crispy crumbs and serve.

Slow-cooker beef bourguignon soup

Image credit: Al Richardson – taste.com.au

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, diced
  • 1 garlic clove, finely chopped
  • 700g beef chuck steak, trimmed, cut into 2cm pieces
  • 1/4 cup tomato paste
  • 1 cup red wine
  • 1 litre Massel beef style liquid stock
  • 2 carrots, diced
  • 1 celery stalk, trimmed, sliced
  • 1 sprig fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 200g button mushrooms, thickly sliced
  • Fresh flat-leaf parsley, extra, to serve
  • 4 slices crusty bread, to serve

Method

  • Step 1
    Heat 1/2 the oil in a large non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring often, for 5 minutes or until softened. Transfer to the bowl of a 5.5-litre slow cooker.
  • Step 2
    Heat remaining oil in pan over mediumhigh heat. Add beef. Cook for 5 minutes or until browned. Add tomato paste. Cook, stirring, for 1 minute. Add wine. Bring to a simmer. Simmer for 2 minutes. Transfer to slow cooker.
  • Step 3
    Add stock, carrot, celery, parsley and thyme to slow cooker. Cover. Cook on low for 6 hours (or high for 4 hours), adding mushrooms in the last 30 minutes of cooking time. Remove and discard parsley and thyme sprigs. Season with salt and pepper. Sprinkle with parsley and serve with crusty bread.

Slow-cooker oxtail stew

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 1kg oxtail pieces
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil
  • 8 rashers middle cut bacon, chopped
  • 1 large onion, coarsely chopped
  • 2 sticks celery, coarsely chopped
  • 4 medium carrots, coarsely chopped
  • 150g button mushrooms, halved
  • 1/2 cup (125ml) red wine
  • 1 1/2 cups (375ml) Massel beef stock
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 tablespoon tomato paste
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

Method

  • Step 1
    Season oxtail. Coat pieces in flour, shaking off excess.
  • Step 2
    Heat oil in a large frypan over medium-high heat. Cook oxtail for 2 minutes each side or until browned. Transfer to the bowl of a 5 litre slow-cooker. Add bacon to frypan and cook, stirring, for 3 minutes or until browned. Add to oxtail.
  • Step 3
    Add vegetables, wine, stock, bay leaf, thyme and tomato paste to slow-cooker. Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until oxtail is tender. Stir in parsley just before serving.

Slow-cooker Moroccan lamb and barley stew

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1.8kg lamb half leg roast, fat trimmed, cut into 3cm pieces
  • 2 brown onions, halved, sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cinnamon stick
  • 2 cups beef stock
  • 1 dried bay leaf
  • 2 teaspoons harissa paste
  • 1/2 cup pearl barley, rinsed
  • 3/4 cup dried apricots
  • 1/2 cup plain Greek-style yoghurt
  • 1 tablespoon finely chopped preserved lemon rind
  • Steamed green beans, to serve
  • Toasted natural sliced almonds, to serve
  • Fresh flat-leaf parsley leaves, to serve

Method

  • Step 1
    Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add half the lamb to the pan. Cook, turning, for 3 minutes or until browned all over. Transfer to slow cooker. Repeat with 2 teaspoons oil and remaining lamb.
  • Step 2
    Reduce heat to medium. Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin, coriander and cinnamon to pan. Cook, stirring, for 1 minute or until fragrant. Transfer onion mixture to slow cooker. Add stock, bay leaf and harissa to slow cooker. Stir to combine. Cover with lid. Cook on LOW for 7 hours (or HIGH for 3 hours 30 minutes), adding barley and apricots in the final hour of cooking time.
  • Step 3
    Combine yoghurt and preserved lemon in a small bowl. Season with salt and pepper. Divide lamb mixture and beans among serving bowls. Top with yoghurt mixture, almonds and parsley. Serve.

Simple slow cooker beef stew

Ingredients

  • 1kg diced beef (chuck, blade, rump etc.)
  • 2 tablespoons plain flour
  • Salt and pepper
  • 2 red onions, sliced
  • 250g button mushrooms
  • 2 cloves garlic, chopped
  • 440g can chopped tomatoes
  • 3 tablespoons tomato paste
  • 125ml red wine
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Masterfoods Thyme Leaves
  • 1 tablespoon brown sugar
  • 1 cup frozen peas
  • Mashed potato, to serve

Method

  • Step 1
    Place flour, salt and pepper into a plastic bag. Add diced beef and shake to coat well.
  • Step 2
    Place onion, garlic and mushrooms in slow cooker. Top with beef (no need to brown the steak first).
  • Step 3
    Pour the canned tomatoes over the meat and vegetables.
  • Step 4
    Add tomato paste, red wine, vinegar, Worcestershire sauce, thyme and sugar. Stir well to combine.
  • Step 5
    Cook in the slow cooker on low for 8 hours or high for 4 hours.
  • Step 6
    Add peas for last 30-60 minutes of cooking.
  • Step 7
    Serve beef stew with mashed potato.

Slow-cooker Moroccan beef and barley stew

Image credit: Craig Wall – taste.com.au

Ingredients

  • 3 teaspoons olive oil
  • 600g beef chuck steak, trimmed, cut into 3cm pieces
  • 1 brown onion, chopped
  • 3 carrots, halved lengthways, sliced
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon Middle Eastern spice blend (harissa)
  • 400g can diced tomatoes
  • 1/2 cup raisins
  • 1/3 cup pearl barley
  • Fresh coriander leaves, to serve
  • Plain Greek-style yoghurt, optional, to serve
  • Steamed rice, (small portion) to serve
  • Steamed vegetables to serve

Method

  • Step 1
    Heat 1 teaspoon oil in a large deep non-stick frying pan over medium-high heat. Season beef with salt and pepper. Add half the beef to the pan. Cook for 3 minutes or until browned all over. Transfer to the bowl of a 5.5 litre slow cooker. Repeat with half the remaining oil and remaining beef.
  • Step 2
    Reduce heat to medium. Heat remaining oil in pan. Add onion and carrot. Cook, stirring often, for 5 minutes or until softened. Add garlic and spice mixture. Cook, stirring, for 1 minute or until fragrant. Add tomatoes and 11⁄2 cups cold water. Season with salt and pepper. Pour over beef. Cover with lid. Cook on low for 4 hours. Add raisins, barley and 1 cup cold water. Cover. Cook for a further 2 hours or until beef is tender.
  • Step 3
    Spoon beef over a small portion of rice. Sprinkle with coriander. Serve topped with yoghurt (if desired) and a portion of steamed vegetables.

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