I love this stew and I always make it if I have a large amount of people over for dinner as you can just double the ingredient quantities. It’s especially good around Christmas time, when you may have a few more for dinner than usual!
Slow-cooked beef stewPrint Recipe
- 1 large onion or 2 small ones
- 5 chestnut mushrooms or 10–15 small button mushrooms, halved
- 2 carrots, peeled and cut into chunks
- 1 teaspoon butter or olive oil
- 3 garlic cloves, thinly sliced
- 1 large sweet potato, peeled and cut into chunks
- 400g tin of chopped tomatoes
- 400g tin of coconut milk
- 1 heaped tablespoon smoked paprika
- 1 tablespoon dried oregano
- ¼ teaspoon cayenne pepper (don’t be tempted to add more – it’s hot!)
- 500g stewing beef, diced
Put the onion, mushrooms and carrots in a food processor and blitz for a few seconds until finely chopped (or chop them with a knife very finely). Place at the bottom of the slow cooker.
In a small saucepan or frying pan, heat the butter or olive oil gently and lightly fry the garlic for 1–2 minutes (keep the heat low and don’t let it brown).
Add the garlic and the rest of the ingredients (apart from the meat) to the slow cooker and stir well.
Lastly add the meat and let it sink into the sauce, place the lid on the slow cooker. Cook on LOW for 8–9 hours or on HIGH for 5–6 hours, until the meat is tender and the sweet potato is falling apart.
For a less creamy dish, omit the tinned coconut and replace with an extra tin of chopped tomatoes. * Keeps for up to 4 days in the fridge * Freezable for up to 4 months