Slow Cooker Beef & Bean Stew

This Slow Cooker Stew combines tender beef, hearty beans, and a medley of vegetables and spices for a dish that’s as flavourful as it is effortless. This original winter recipe was crafted by the talented Mateja Kobescak, the creative mind behind Muffin Munchies on Instagram. Known for her flair for hearty, comforting dishes, Mateja’s recipes are designed to bring warmth and joy to any occasion.

Whether you’re feeding the family or meal-prepping for the week, this recipe is the ultimate one-pot wonder. Just set it, forget it, and come home to the irresistible aroma of a slow-cooked feast. 

Exciting news! From 29th November 2024 to 9am 23rd December 2024, share photos of your culinary creations to be in with a chance of winning a £100 Marks & Spencer voucher!

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• 300g dried beans
• 400g beef, cut into cubes (or use portobello or chestnut mushrooms as a Vegetarian alternative)
• 1 onion, finely chopped
• 1 garlic clove, minced
• 3 carrots (1 grated, 2 chopped into pieces)
• 2 celery stalks, finely chopped
• 1 bay leaf
• 1⁄2 tsp sweet paprika (or hot paprika for a spicier version)
• 100ml passata
• 1.5L vegetable stock
• 1 tbsp vegetable oil for browning the meat
• 100ml water for deglazing the pan

• Heat the oil in a skillet over medium-high heat. Add the beef cubes and sear them until browned on all sides. Remove the meat from the pan and set it aside
• Pour 100ml of water into the hot skillet to deglaze, scraping up any brown bits from the bottom of the pan
• Add the beans, browned beef, chopped onion, minced garlic, grated and chopped carrots, celery, bay leaf, sweet (or hot) paprika, passata and vegetable stock into the slow cooker. Pour the deglazing liquid from the skillet into the slow cooker as well
• Set the slow cooker on low and cook for 8 hours
• Alternatively, cook on high for a shorter duration (approximately 5–6 hours)
• Serve the bean stew hot with crusty bread on the side.

NOTE: For a vegetarian alternative, replace beef with thickly sliced mushrooms (such as portobello or chestnut). Sauté them in a skillet until browned, then add them to the slow cooker along with the other ingredients.