Dump And Go Slow Cooker Beef Stew

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If like me you feel the cold evenings are never ending then this comforting classic of a beef stew might be for you.

Ingredients (For One)

  • Red Onion, Diced
  • Shallot, Diced
  • Carrot, Diced
  • Two Garlic Cloves, Finely Chopped
  • 250g Stewing Beef
  • 1tbsp Dried Rosemary
  • Vegetable Stock Cube
  • Bay Leaves
  • Salt And Pepper
  • Gravy Granules
  • Small Bottle Of Beer
  • Boiling Water
  • Slow Cooker (Or Casserole Dish)

Method

  1. If you’re using a casserole dish put the oven on to 180c
  2. Put the onion, shallot, carrot and garlic into a slow cooker or the casserole dish
  3. Add beef, rosemary, vegetable stock cube, bay leaves, salt and pepper
  4. Next add gravy granules and about 200ml boiling water, you want a thick gravy, and a small bottle of beer
  5. Put the slow cooker on high. I leave mine for eight hours but four would work well too. If you’re putting it in the oven 3-4 hours will work
  6. Remove your bay leaves at the end and serve

Eating And Storage Tips

I’ve mentioned it throughout this post but I really want to stress that you can absolutely do this in a casserole dish (that’s a dish that comes with a lid) in the oven at 180c for about 3-4 hours if you don’t have a slow cooker but I find the slow cooker to be a lot easier and feel a lot better to have going electric cost wise than a full oven for that time (especially if you’re only doing a portion or two).

If you’re a fan of potatoes in your stew then add them in before you turn the slow cooker on/put it into the oven. There’s something about them that I really struggle with because of the taste/smell association to something in my childhood. If you do this you can easily keep it to being one pot without the need to add anything like rice or mash on the side and you can bulk it out a lot as well.

Adding other things in like leek or swede would be a fantastic choice as well if you happen to have them and want to add bulk or variety to your meal or simply just get a few things out before you do a re-stock. Or, if you want to add a little freshness to the dish then serve some steamed vegetables on the side.

Want to make more of this? Then you absolutely can just be sure to let it cool fully (move it to a container to help it cool quicker instead of in a warm dish) and then move it to the fridge. Leftovers of this would be great as either the same meal or put inside some pastry to make a pie. If you’re having it as leftovers then you can easily blast it in the microwave for a few minutes to make sure it is steaming hot again.