This Greek-style beef stew recipe is one for your slow cooker. With just 20 mins prep time, leave it cooking for 4 hours for a rich-tasting family meal. This hearty recipe is comfort food at its finest – cooking your cut of beef slowly and in a mouth-watering stock will make sure the meat falls off the bone every time. As this is a slow cooker recipe too, all you have to do is prep it and then you can let your slow cooker do the rest of the work for you. This slow-cooked beef stew would make a perfect alternative to your usual Sunday roast dinner. Serve with potatoes and greens and enjoy! Leftovers can be stored in an airtight container and eaten within 2-3 days. You can freeze leftovers too – just portion up in airtight containers, label and pop into the freezer. Store in their for 1 month. To defrost, leave in the fridge overnight and then reheat thoroughly before serving.
- 1kg chuck steak
- 500g whole baby onions
- 1 garlic clove, cut in half lengthways
- 125ml red wine
- 125ml beef stock
- 1 cinnamon stick
- 4 whole cloves
- 1 bay leaf
- 1 tbsp red wine vinegar
- 2 tbsp tomato paste (concentrated purée)
- 2 tbsp currants
Trim the beef of excess fat and sinew, then cut into 5cm cubes. Put the beef, onions, garlic, wine, stock, cinnamon stick, cloves, bay leaf, vinegar, tomato paste and some freshly ground black pepper in the slow cooker. Cook on high for 4 hours.
Stir through the currants and cook for a further 15 minutes. Discard the cinnamon stick and season with salt and extra pepper. Serve with rice, bread or potatoes.
Top tip for making Slow-cooked beef stew
Thinking of getting a slow cooker? See our handy slow cooker guide