Slow cooked beef recipes

29/04/2013 | Posted in Recipes

Beef is definitely one of our favourite meats. Not only is it delicious, but it can be enjoyed all year round - after all, when is a Sunday lunch not appropriate? With that in mind we've pulled together our favourite beef recipes, all of which can be cooked with the helping hand of the Morphy Richards Slow Cooker.

Beef Stroganoff

 

Serves: 6
Prep time: 15 mins
Cooking time: 4 hours on high/8 hours on low
  • 1kg stewing steak, diced
  • 2 tbsp sunflower oil
  • 200ml red wine
  • 100ml beef stock
  • 2 small onions, sliced
  • 2 red peppers, deseeded and sliced
  • 3 garlic cloves, crushed
  • 2 tbsp tomato puree
  • 1 tbsp paprika
  • 2 tbsp Dijon mustard
  • 200g field mushrooms, wiped and quartered
  • 100ml creme fraiche
  • Salt and freshly ground black pepper
  • 375g brown rice, to serve
  1. Season the steak. Heat half the oil over a high heat in a large frying pan and cook the beef for about 10 minutes, until browned all over.
  2. Add the red wine and stock and, once simmering, pour the beef and liquid into the slow cooker.
  3. Heat the remaining oil over a medium heat in the pan and cook the onions, red peppers and garlic for about 5 minutes, until softened. Stir in the tomato puree, paprika and Dijon mustard. Season with salt and freshly ground black pepper.
  4. Transfer to the slow cooker and stir in the mushrooms. Cook for 4 hours on the high setting or 8 hours on low.
  5. To serve, stir the creme fraiche through the stroganoff, and spoon over the hot brown rice.

Traditional pot-roasted beef with fresh herb dumplings

 
Serves 4-6
Prep time 15 mins
Cooking time: 4 hours on high/8 hours on low
  • 800g stewing steak, diced
  • 25g butter
  • 2 tbsp plain flour
  • 500ml beef stock
  • 1 bay leaf
  • 1 large thyme sprig
  • 1 rosemary sprig
  • 1 onion, diced
  • 2 carrots, diced
  • 100g vegetable suet
  • 100g self-raising flour
  • 3 tbsp chopped mixed herbs
  • Salt and freshly ground black pepper
  • Green vegetables, to serve
  1. Season the beef. Heat half the butter over a high heat in a large frying pan and cook the beef for about 5 minutes, in batches if necessary, until browned all over. Stir in the plain flour, then spoon the mixture into the slow cooker.
  2. Pour a little of the stock into the pan and use a wooden spoon to scrape off any residue. Transfer to the slow cooker together with the bay leaf, thyme and rosemary.
  3. Heat the remaining butter over a medium heat in the pan and cook the onions, carrots and celery for about 10 minutes, until softened. Transfer to the slow cooker and add the remaining stock. Cook for 4 hours on the high setting or 8 hours on low.
  4. Start making the dumplings about 45 minutes before the end of the cooking time. Combine the suet, self-raising flour and mixed herbs in a bowl and add seasoning. Stir in 200ml water until a dough forms, then drop teaspoons of the dough on top of the casserole. Cover and cook for 30 minutes or until puffed up and cooked through.
  5. Serve hot with the green vegetables of your choice.

Beef and chorizo casserole with salsa

 

Serves: 6

Prep time: 15 mins

Cooking time: 4 hours on high/8 hours on low

  • 1kg stewing steak
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil
  • 1 mild onion, roughly chopped
  • 150g chorizo
  • 2 garlic cloves, crushed
  • 200ml beef stock
  • 1 x 400g can chopped tomatoes
  • 1 x 300g can pinto or borlotti beans, drained and rinsed
  • Large pinch of chilli flakes
  • 1 tsp chopped thyme
  • 2 tbsp tomato puree
  • 2 ripe avocados, stoned and chopped
  • Juice of 2 limes
  • 4 tbsp chopped coriander
  • Salt and freshly ground pepper
  • Tortilla wraps to serve
  1. Toss the steak in the flour to coat. Heat 1 tablespoon of the oil over a high heat in a large frying pan and cook half the beef for about 5 minutes, until well browned all over. Transfer to a plate and repeat with the rest of the steak.
  2. Heat the remaining oil over a medium heat in the pan and cook the onions for a few minutes, until softened. Then add the chorizo and cook for a few more minutes.
  3. Add the stock, chopped tomatoes, pinto (or borlotti) beans, chili flakes, thyme, tomato puree and seasoning. Return the beef to the pan and bring to a simmer. Transfer to the slow cooker and cook for 4 hours on the high setting or 8 hours on low.
  4. Start making the potato wedges about 30 minutes before the end of the cooking time.
  5. For the salsa, stir together the avocados, lime juice and coriander and add the seasoning. Serve alongside the casserole and potato wedges.

We hope that these recipes inspire you to eat some delicious beef centered meals. For more information about any of our slow cookers then make sure to visit our website. 

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