Braised Beef with Beans (Slow Cooker)

    6 hours 20 minutes

    This recipe cooks relatively poor cuts of meat for a long time in a slow cooker to make them soft and tender, the broth created is great and needs bread to mop up every last drop.


    Northern Territory, Australia
    3 people made this

    Serves: 4 

    • 4 cheap steaks
    • salt and pepper, to taste
    • oil, as required
    • 1 cup red wine
    • 4 cups beef stock
    • 1 teaspoon thyme
    • 1 onion, diced
    • 1 carrot ciced
    • 1 yellow capsicum, diced
    • 1 tin kidney beans, drained
    • 1 tin chickpeas, drained
    • 5 springs parsley, diced

    Preparation:20min  ›  Cook:6hours  ›  Ready in:6hours20min 

    1. Heat a fry pan to a to hot heat. Lay the steaks out and sprinkle with salt and pepper, then drizzle with oil. Fry until browned on both sides.
    2. Add the steaks to the slow cooker then cover with the red wine and beef stock. Add the thyme, onion, carrot and capsicum. Turn the low cooker onto medium and leave for 4 hours.
    3. Add the kidney beans and chickpeas, cook for a further 2 hours on low.
    4. Taste the broth and season with salt and pepper as required. Stir through the parsley then serve with fresh bread.

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