Want some beef that melts in your mouth, that has a dark brown and super flavoured sauce with it? That comes with it’s own vegetables and all you need to do is make some mash? Then Beef in Guinness slow cooker recipe is what you’re looking for.
If you’re worried about the children getting tipsy on the beer, don’t. It cooks for over 6 hours and by that time every drop of alcohol has evaporated leaving you with a delicious meal for the whole family. I bought some braising steak in the supermarket and cut it into thick chunks, slow cooking does shrink the meat a bit and I find larger chunks survive better, here’s the recipe
Beef in Guinness – slow cooker recipe
- 2 tbsp olive oil
- 1kg stewing beef, cut into large chunks
- 1 onion, roughly chopped
- 4 carrots, cut into large chunks
- 1 stick of celery
- 2 tbsp seasoned plain flour (I add salt, pepper and mixed herbs)
- 1 tbsp English mustard powder
- 500ml can Guinness
- 1 beef stock cube 1 litre
- pinch of sugar
- 2 bay leaves
Sautè the beef until browned on all sides, add the onion, carrots and celery and cook till tender.
Sprinkle over the seasoned flour, the English mustard powder and stir well to coat all of the food.
Pour over the Guinness and add the stock cube to the liquid.
Add the bay leaves and set on low for 8 hours.
Serve with the mashed potato.
This stew is better made one day in advance as it gives the chance for the flavour to come out more.
Beef in Guinness stew can be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot.
If you’re looking for a pork stew slow cooker recipe then this Spanish pork and chorizo stew could be the one for you, it turned out even better than I imagined and it was an economical meal to produce.
Slow cooked Spanish pork and chorizo casserole
Ingredients for 6
800 g Pork shoulder steaks cut into cubes
4 Heggies chorizo sausages
3 tbsps seasoned flour (salt pepper and mixed herbs)
olive oil for browning the meat
2 Peppers – 1 red 1 yellow de-seeded and chopped
1 red onion
2 cloves of garlic
1 tin plum tomatoes
1 tsp chilli flakes
Pre heat the slow cooker on high
Toss the pork in the seasoned flour and fry in the hot oil to brown on all sides and add to the slow cooker
Stir the peppers, leeks and garlic in the frying pan and cook gently for a couple of minutes add to the slow cooker
Soften the sliced onions in the microwave on high for 3 minutes and add to the slow cooker add to the slow cooker
Cut the Heggies chorizo sausages into slices and brown in the frying pan, there’s no need for oil as the sausages will let out their own.
Add to the slow cooker along with the tin of tomatoes, half a tin of water and the tsp of chilli flakes, stir the ingredients well and cook on low for 7 hours.
This meal can be eaten on it’s own or accompanied if desired with mash and vegetables. It can also be frozen
Disclosure: Heggies of Hereford sent me a hamper of meat to cook and enjoy, in this recipe I have used 4 of their delicious chorizo sausages and they added the perfect ‘kick’ to the meal
I’m not sure if I ever told you but my maternal grandfather was Hungarian?
When he settled here Hungary wasn’t in a good place and his parents managed to join him and spend the rest of their days here in the UK. His mother was very good in the kitchen and has left a legacy of recipes behind her, she even made her own wine …but today I am going to share an easy Hungarian Goulash slow cooker recipe adapted by myself from the original recipe
Hungarian goulash in the slow cooker
Serves 4 – Similar recipe in WeightWatchers archives shows 10 Propoints per serving
500g stewing beef cut into cubes
seasoned plain flour to coat the beef in
a tbsp oil to fry
1 large onion chopped
2 cloves garlic crushed
2 tbsps paprika
1 tin of chopped tomatoes or 400g fresh chopped
1 tbsp tomato puree
1 red pepper chopped
1 green pepper chopped
300 ml beef stock
Salt and pepper
Sour cream to serve or greek yogurt
I made dumplings to serve with mine
Coat the cubed beef in the seasoned plain flour and fry in a pan in the oil to brown on all sides.
Tip into the slow cooker, using the same pan and a spray of oil or two, fry off the onion until soft and golden and add the garlic towards the end. Add to the slow cooker.
Sprinkle over the paprika, add the tomato puree, the tin of tomatoes, the chopped peppers and the beef stock.
Set on high for a couple of hours and then turn to low for another 4 hours until the beef is tender. Correct the sauce with salt and pepper if needed and if you want to make dumplings add them to the slow cooker about 20 minutes before serving
You can sprinkle with parsley or add a swirl of sour cream or Greek yogurt too.
My lamb shanks with chorizo and garlic is one of the most popular recipes on here so I thought I’d have a second option just in case chorizo and garlic isn’t your thing. I decided on rosemary which always marries well with lamb and red wine. Cooked in the slow cooker it becomes a succulent piece of meat that literally falls off the bone and having spent half a day surrounded by delicious flavours the meat is super tasty too.
A simple and easy lamb shanks slow cooker recipe to follow which will definitely wow over whoever eats with you.
Lamb shanks with red wine and rosemary – easy slow cooker recipe
2 lamb shanks
100 ml red wine
200g carrots – I used small chantenay whole
2 parsnips – because I had them in the fridge
150 g small potatoes
2 rosemary sprigs
3 bay leaves
250ml lamb stock (beef will do too)
1 tbsp wholegrain mustard
1 tbsp wine vinegar
salt and pepper
Season the lamb shanks and fry off over a high heat until browned on all sides. Transfer to the slow cooker.
Add the red wine to the pan and simmer to burn off the alcohol, add to the slow cooker
Fry the onion until soft and golden and add to the slow cooker. Whilst frying prepare your carrots, parsnips and new potatoes and throw them in the slow cooker too.
Add the rosemary sprigs, bay leaves, stock, mustard and wine vinegar and stir. Season well and stir, cook for 4 hours on the high setting or 8 on low.
You can add a bunch of chopped fresh parsley before serving and it could be served with mash potato too. I didn’t as we had the new potatoes.
This is a first for me, cooking fish in the slow cooker and I am pleased to report it worked exceptionally well. I was inspired by Mediocre Mum who made Chorizo, new potato and haddock and I took up the challenge to see if I could create one of our favourite recipes without having to slave over a hot stove all afternoon.
It worked and here is your fish stew slow cooker recipe. Enjoy!
Italian Fish stew
2tbsps olive oil
100g smoked pancetta or diced lardons
3 cloves of gralic crushed
1 tsp chilli powder (more if you like a kick)
1 tin of chopped tomatoes
200g white fish – I added two pieces of salmon to my stew as well, I removed the scaly skin first though ;)
1 bag of frozen mixed seafood
1 x 200g pack of jumbo prawns
200ml white wine
2tbsps fresh torn basil leaves
salt and pepper to season
I had about 200g of fresh home grown tomatoes from the garden which I threw in too
Defrost any frozen fish before starting this recipe
Heat 1 tbsp of oil in a frying pan and fry off the pancetta to colour, add the chopped garlic to soften. Add the tin of chopped tomatoes and chilli powder and heat through for a few minutes before adding to the slow cooker set on low.
Heat the remaining oil in the frying pan and fry the fish off for about 1 minute on each side. Add to the slow cooker.
Pour in the white wine, add the defrosted seafood and prawns, add most of the basil holding back a little for decoration and season well. I added my home grown tomatoes chopped up too
Cook for 2 hours on high setting or 4 hours on low
Serve in bowls with a basil leaf with crusty bread to accompany and mop up
Not over spicy, in fact next time I might add a bit more to it as I like a kick to my fish stew.