Rosemary and garlic beef stew


A rich and tasty beef stew, made in the slow cooker for tender meat and lovely flavour.

20 mins

10 hours

278 kcals

serves 6



In 2001 my Grandma sent me a slow-cooker in the post to my university house- she obviously thought it was a kitchen essential, and remembered that my very favourite of all the meals that she cooked was her steak pie, which had a gorgeous filling made in the slow cooker. It came with a little booklet, and the very first recipe in it was a beef and ale stew. I don’t think I ever made it past that page in the book as it was so good I didn’t cook anything else in the slow cooker for years!

As much as I love beef and ale stew, I wanted to find an alternative that didn’t involve ale or red wine. It’s important to me that a beef stew looks good as well as tastes good- I like it nice and dark- I know it seems silly but it matters to me! This experimental version was very nice, and the whole family enjoyed it which is always a bonus!

If you are on Slimming World you could easily make this much lower syn by missing out the oil and flour- you don’t need to pre-cook the meat, I just think it comes out nicer this way, and the flour thickens the sauce but it still tastes good without!

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Rosemary and garlic beef stew

  • Author: Pip Payne
  • Total Time: 20 minutes
  • Yield: 6 1x


A rich and tasty beef stew, made in the slow cooker for tender meat and lovely flavour.

Syns: 2 per portion


  • 800 g stewing/casserole beef (lean)
  • 2 onions
  • 3 sticks celery
  • 2 parsnips
  • 2 carrots
  • 4 cloves garlic
  • 2 tbsp plain flour
  • 1 tbsp rapeseed oil
  • 2 tbsp dijon mustard
  • 500 ml beef stock
  • 1 tbsp worcestershire sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dried rosemary
  • 1 tsp dried thyme
  • 2 tbsp tomato puree
  • salt and pepper


  1. Peel the carrots and parsnips, and remove the skins from the onions.
  2. Pop onions, celery, carrot and parsnips into a food processor and chop finely (you can do this by hand, especially if you prefer chunkier veg- but I wanted mine to be small to thicken the sauce and appeal to the children!)
  3. Coat the casserole steak with the flour, and season with salt and pepper. Crush the garlic cloves.
  4. Heat the oil in a large, non-stick pan, and throw in the garlic. Cook for about 20 seconds, and then add in the beef. Stir around, and then leave to cook for about 3 minutes.
  5. Stir again, and cook on a high heat for another 3 minutes.
  6. Put the chopped veg into the slow cooker bowl, and add in the beef.
  7. Mix together the mustard, worcestershire sauce, soy sauce, rosemary and thyme with a few tablespoons of the beef stock
  8. Put the used beef pan back on the heat, and add the stock and sauce mix. Stir well, scraping away any residue left on the bottom of the pan.
  9. Add the sauce into the slow cooker, stir well, and cook on high for 4-6 hours, or on low for 8-12 hours.


Delicious served with rosemary roast potatoes, broccoli and any other fresh green vegetables.

  • Prep Time: 20 minutes

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