Slow cooker recipe for beef and ale stew, slow cookers keep the flavour locked in and you can use cheaper cuts of meat, the long cooking time will leave the beef very tender. About 400g of beef and 600g of vegetables would make about 6 generous portions when served with potatoes and Yorkshire pudding, but only 4 when served on its own.
oil, as needed for cooking
400g diced beef
1 large onion, diced
1/2 swede, diced
2 to 4 carrots, sliced
1 to 2 leeks, sliced
1 handful mushrooms
600ml porter or ale
vegetable stock, as needed
relish, to taste
1 to 2 handfuls peas
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In a large frying pan over a medium heat warm a little oil and add the diced beef and onion. Cook and stir for several minutes to brown on all sides. Transfer to slow cooker.
To the slow cooker add the swede, carrot, leek and mushroom. Pour in the porter or ale and enough stock to cover the ingredients. Add a good glug of relish and give a good stir.
Cook for 1 hour on High followed by 4 hours on Low, or 6 hours on Low adding the peas 10 minutes before the end of cooking time. The stew is ready when the beef is tender and the sauce has thickened. Remove from the slow cooker and serve.
Add a drained tin of tomatoes at beginning of cooking time. Substitute a large glass of red wine for the porter/ale. Add herbs, such as parsley.