Slow Cooker Winter Stew

If you are running short of time, you can put everything in the slow cooker without frying it first and simply switch it on to enjoy a warming stew at the end of the day. This recipe is suitable for freezing.


  • 1 onion, chopped
  • 2 celery sticks, finely chopped
  • 2 tbsp rapeseed oil
  • 400g pumpkin
  • 3 carrots, halved and cut into chunks
  • 3 potatoes
  • 2 bay leaves
  • ½ pack thyme
  • 1 tsp paprika
  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 2 low salt beef stock cubes or stock pots
  • 900g diced beef 
  • 2 tsp cornflour (optional)
  • ½ small bunch parsley, chopped


  1. Add 1 tbsp oil to a frying pan, and fry the beef in batches until it is well browned, then add to the slow cooker.
  2. Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften. Add the pumpkin, carrots, potato, bay leaves, thyme and paprika, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker.
  3. Crumble over the stock cubes or add the stock pots and stir, then season with pepper.
  4. Cook on low for 8-10 hrs, or on high for 4 hrs.
  5. If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and serve.

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