When it comes to comfort food in the UK, nothing quite warms the soul like a slow cooker stew. The cozy aroma, the tender beef, and the rich gravy come together in a classic British-style dish that practically cooks itself. Whether you’re preparing Sunday lunch or an easy midweek meal, this recipe is sure to please.
Ingredients
- 1 tablespoon vegetable oil
- 700g stewing beef, cut into chunks
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 300ml ale (such as a British bitter or mild ale)
- 200ml beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato purée
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
Start by heating the vegetable oil in a pan over medium-high heat. Carefully sear the beef chunks until they’re browned on all sides, to lock in that deep, savoury flavour. Transfer them to your slow cooker.
In the same pan, sauté the onion, carrots, celery, and garlic for a few minutes until slightly softened. Add them to the slow cooker with the beef. Next, pour in the ale and the beef stock. Stir in the Worcestershire sauce, tomato purée, and thyme. Season generously with salt and pepper.
Cover with the slow cooker lid and cook on low for about 8 hours (or high for 4 hours). You’ll know it’s ready when the beef is fork-tender and the stew is wonderfully aromatic. If you prefer a thicker consistency, stir in a little cornstarch mixed with cold water before the end of cooking.
This stew is excellent served over mashed potatoes or alongside crusty bread for mopping up every last drop of gravy.
Why is this recipe worth making? It’s the perfect UK-friendly comfort dish for busy families, lazy weekends, or when you want maximum flavour with minimal effort. Substitutions are easy—lamb can replace beef, or you could use a non-alcoholic alternative to ale if you prefer. With health considerations in mind, loading the stew with extra vegetables is always a good idea. No matter how you tweak it, this slow cooker stew brings classic British warmth to your table.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
