Just a little prep is all that's needed to make this comforting beef stew.
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Yields:
6
Prep Time:
10 mins
Cook Time:
6 hrs
Total Time:
6 hrs 10 mins
Ingredients
750 g beef shin, cut into chunky pieces
1 Tbsp. plain flour
200 ml vegetable stock
250 g frozen baby pearl onions
250 g exotic mushrooms
2 carrots, diced
2 garlic cloves, grated
1 Tbsp. tomato purée
1 Tbsp. black treacle
3 Tbsp. marmite
2 bay leaves
Mash, to serve
Directions
Step 1Preheat the slow cooker to high. Add the beef and flour and stir well to coat. Add the remaining ingredients, stirring again to combine and cook on high for 4-5 hours until the beef is tender. Remove the lid and cook for another 45min-1 hour on high to reduce the sauce.
Step 2About 5min before serving, shred the beef using two forks. Serve immediately on top of some buttery mash potato.
GH TIP
If you have a few extra minutes, it’s worth searing the beef in a pan with some oil for a little extra flavour and colour.
GET AHEAD
The stew can be made up to 2 days ahead. Cool completely, cover and chill. Reheat in a pan over medium heat until piping hot throughout.
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Frankie is the Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing. Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.
