Beef Dishes


Like chicken with skin, beef is often browned before cooking to give it an appetising colour and a richer flavour. But here I've created some clever taste and colour combinations that mean you don't have to bother with all that frying first. The long, slow cooking helps impart more depth of flavour than conventional cooking and tenderises the meat beautifully, too - so it's a win-win situation! I would normally buy a piece of well-hung stewing steak and prepare it myself but, in the spirit of the book, I've tested these with ready-prepared meat. I recommend you choose carefully. Make sure what you buy is lean, cut into even sized pieces and does not have great chunks of gristle. It's worth buying the best quality you can afford, ideally from British cattle.


Tips for great slow-cooked beef


Chunky Chilli con Carne

Instead of the usual frying off then simmering on top of the stove, here you can just throw it all in and leave it. It's so good to think all day about coming home to a bowl of chilli, only needing to be topped with grated cheese before eating with shredded lettuce and lots of flour tortillas, rolled up to use instead of ordinary bread to help shovel it on to your fork.

Serves 4

A good handful of frozen diced onion, or 1 fresh onion, chopped
15 ml/1 tbsp olive oil
450 g/1 lb lean diced stewing steak
2 x 400 g/14 oz/large cans of red kidney beans, drained
200 ml/7 fl oz/scant 1 cup passata (sieved tomatoes)
¼ x 200 g/7 oz jar of pickled sliced jalapeño peppers, drained
2.5 ml/½ tsp hot chilli powder (or to taste)
5 ml/1 tsp ground cumin
5 ml/1 tsp dried oregano
5 ml/1 tsp caster (superfine) sugar
Salt and freshly ground black pepper
Grated cheese and a little soured (dairy sour) cream to garnish


  1. Mix together the onion and oil in the crock pot. Add all the remaining ingredients except the grated cheese and soured cream garnish and stir well.
  2. Cover and cook on High for 5-6 hours until meltingly tender.
  3. Taste and re-season, if necessary. Top with grated cheese and a spoonful of soured cream.
  4. Serve with shredded lettuce and lots of flour tortillas.


Cook's Tip
Adjust the chilli seasoning to suit your taste.


Beef Stew with Tomatoes

This recipe is based on a classic French dish I have done in the slow cooker before but this version doesn't have any frying or grating. I recommend you keep a tube of anchovy paste in the fridge. It adds a fabulous depth of flavour to numerous savoury dishes.

Serves 4-6

A good handful of frozen diced onion, or 1 large onion, chopped
15 ml/1 tbsp olive oil
100 g/4 oz unsmoked lardons (diced bacon)
1 kg/2¼ lb diced braising steak
10 ml/2 tsp chopped garlic from a jar, or l large garlic clove, chopped
225 g/8 oz fresh or frozen baby carrots
225 g/8 oz fresh or frozen diced butternut squash
400 g/14 oz/1 large can of chopped tomatoes
10 ml/2 tsp anchovy paste (optional)
300 ml/½ pint/1¼ cups red wine
60 ml/4 tbsp pure orange juice
15 ml/1 tbsp tomato purée (paste)
5 ml/1 tsp dried rosemary
Salt and freshly ground black pepper
16 black olives in oil, drained


  1. Mix together the onion and oil in the crock pot. Add all the remaining ingredients and stir well.
  2. Cover and cook on High for 4-5 hours or Low for 8-10 hours until the meat is meltingly tender and bathed in a rich sauce. Taste and re-season, if necessary.
  3. Serve with rice and a green salad.


Cook's Tip
Anchovy paste has a strong flavour, so err on the side of caution if you haven't used it before.


Thai Red Beef Curry and Cashews

This is one of my favourite curries and making it this way means next to no work at all. I like to serve it with a green salad tossed in lemon juice with just a sprinkling of soy sauce to get the right balance for the meal.

Serves 4

A good handful of frozen diced onion, or 1 fresh onion, chopped
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
700 g/1½ lb lean diced stewing steak
12 washed small potatoes
45 ml/3 tbsp Thai red curry paste
5 ml/1 tsp caster (superfine) sugar
400 g/14 oz/1 large can of coconut milk
Salt and freshly ground black pepper
8 slices of pickled red or green chilli, drained
50 g/2 oz/½ cup raw cashew nuts
4 tomatoes, quartered
A few torn coriander (cilantro) leaves and wedges of lemon to garnish


  1. Put all the ingredients except the cashew nuts, tomatoes and coriander and lemon garnish in the crock pot and stir well.
  2. Cover and cook on High for 5 hours or Low for 10 hours until everything is meltingly tender.
  3. Add the cashew nuts and tomatoes and leave for 5 minutes.
  4. Serve spooned over jasmine rice in bowls, each serving garnished with a few coriander leaves and a wedge of lemon.


Cook's Tip
You can omit the cashew nuts, if you prefer, but they do add great flavour and texture to the dish.


Hot and Sweet Beef with Beans

In Asia they use daikon in this type of dish, which is also known as winter radish. You can buy it in the UK but it needs preparing for use, so here I've used the round pink radishes, which impart a very similar flavour, look really attractive and mean no work.

Serves 4

A good handful of frozen diced onion, or 1 fresh onion, chopped
½ packet of pink round radishes (no need to trim)
2 handfuls (about 16) of fresh or frozen baby carrots
12 small new potatoes, scrubbed
2 handfuls (about 100 g/4 oz) of frozen soya beans
550 g/1¼ lb lean diced stewing steak
10 ml/2 tsp chopped garlic from a jar, or 2 garlic cloves, chopped
5 ml/1 tsp mild curry powder or paste
10 ml/2 tsp root ginger from a jar, or use freshly grated
A 5 cm/2 in piece of cinnamon stick
1 star anise
2.5 ml/½ tsp crushed dried chillies
1 bay leaf
30 ml/2 tbsp tomato purée (paste)
5 ml/1 tsp light brown sugar
200 ml/7 fl oz/scant 1 cup boiling beef stock
Salt and freshly ground black pepper
A few dried chives to garnish


  1. Put the vegetables, beans and beef in the crock pot. Add all the remaining ingredients except the chive garnish, adding a little salt and a good grinding of pepper.
  2. Cover and cook on High for 4-5 hours or Low for 8-10 hours until the beef is meltingly tender.
  3. Discard the cinnamon stick and star anise, taste and reseason if necessary.
  4. Serve in large open soup bowls, garnished with the chives, with crusty bread to accompany.


Cook's Tip
Use canned or frozen baby broad (fava) beans instead of frozen soya beans, if you prefer.


Minced Beef Curry

This is a mild curry based on keema curry, which is enjoyed all over India. I added the cream at the end to make it richer, but you don't have to include it.

Serves 4

450 g/1 lb freeflow frozen minced (ground) beef
30 ml/2 tbsp sunflower oil
2 large handfuls of frozen diced onion, or 2 fresh onions, chopped
10 ml/2 tsp chopped garlic from a jar, or 2 garlic cloves, chopped
10 ml/2 tsp root ginger from a jar, or use freshly grated
30 ml/2 tbsp curry powder
30 ml/2 tbsp tomato purée (paste)
200 ml/7 fl oz/scant 1 cup boiling water
Salt
60 ml/4 tbsp double (heavy) cream (optional)


  1. Put the beef, oil, onions, garlic and ginger into the crock pot and stir well.
  2. Stir the curry powder and tomato purée into the hot water, then pour into the pot and season with salt.
  3. Cover and cook on High for 2-3 hours or Low for 4-6 hours until tender with a thick sauce.
  4. Taste and re-season, if necessary, and stir in the cream, if using.
  5. Serve with plain rice and mango chutney.


Serving Tip
If you don't want to add the cream, serve with a dollop of plain yoghurt.


Kofta Beefballs with Mango

Koftas are often made with minced lamb, which you can use instead if you prefer. Instead of grilling them, I've gently poached them in yoghurt stock, which keeps them really moist and succulent. Use strained Greek-style yoghurt, not a set one, or you'll have curds remaining when the dish is cooked.

Serves 4

700 g/1½ lb lean minced (ground) beef
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
15 ml/1 tbsp garam masala
Salt and freshly ground black pepper
1 egg, beaten
2 bay leaves
1 piece of cinnamon stick
2 whole cloves
90 ml/6 tbsp boiling water
90 ml/6 tbsp Greek-style strained yoghurt
For the sauce:
15 ml/1 tbsp mango chutney
150 ml/¼ pt/2/3 cup Greek-style strained yoghurt
10 ml/2 tsp mint sauce from a jar
A good pinch of chilli powder or crushed dried chillies


  1. Mix the beef with the garlic, garam masala and a little salt and pepper. Work in the beaten egg to bind. With wet hands, shape the mixture into sausage shapes about 7.5 cm/3 in long. Place in the crock pot and tuck the bay leaves, cinnamon stick and cloves around.
  2. Mix together the water and yoghurt until smooth, then spoon over the meat.
  3. Cover and cook on High for 2 hours or Low for 4 hours until the meatballs are cooked through. (The liquid will look slightly unappetising but don't worry - you don't eat it!)
  4. Meanwhile, to make the sauce, chop up any large pieces in the mango chutney, if necessary, and place in a bowl. Mix in the remaining ingredients. Chill until ready to serve.
  5. When the koftas are cooked, gently lift them out of the liquid with a draining spoon and transfer to warm plates.
  6. Serve with rice, the sauce and a tomato salad.


Serving Tip
To make this even more filling, serve with pitta bread.


Beef and Vegetable Loaf

This is a fusion of basic American fare and Asian cuisine. It is simplicity itself to put together and makes a delicious meal served warm with some Chinese egg noodles, tossed in soy sauce and sesame seeds, or cold with a salad.

Serves 6

400 g/14 oz packet of fresh stir-fry vegetables
A pinch of ground cinnamon
450 g/1 lb lean minced (ground) beef
40 g/1½ packet of bread sauce mix
1 egg, beaten
120 ml/4 fl oz/½ cup tomato or vegetable juice
30 ml/2 tbsp soy sauce
To serve:
Sweet chilli dipping sauce from a bottle


  1. Mix together all the ingredients and pack into a lightly greased 900 g/2 lb loaf tin. Cover with foil, twisting and folding under the rim to secure.
  2. Place in the crock pot and pour round enough boiling water to come half-way up the sides of the tin.
  3. Cover and cook on High for 3 hours or Low for 6 hours until cooked through and firm. Pour off the excess liquid and reserve.
  4. Either leave to cool slightly then turn out and serve sliced with the juices spooned over and sweet chilli dipping sauce on the side, or leave to cool completely then weigh down with tins of food or weights and chill before serving (in which case, you could use the reserved juices to flavour a soup or sauce).
  5. Serve with Chinese egg noodles as an accompaniment.


Cook's Tip
I find packets of shredded stir-fry vegetables are perfect for this and I also look out for ones that have been reduced for quick sale!


American-style Meatloaf

Any leftover loaf is delicious in sandwiches - or better still in chunks of crusty French bread with lots of salad and some mayonnaise, flavoured with tomato ketchup and Worcestershire sauce.

Serves 4

350 g/12 oz lean minced (ground) beef
½ x 85 g/3½ oz packet of sage and onion stuffing mix
175 ml/6 fl oz/¾ cup passata (sieved tomatoes) with onion
30 ml/2 tbsp tomato ketchup (catsup)
Salt and freshly ground black pepper
1 small egg, beaten
A little oil or butter for greasing


  1. Mix the beef with the stuffing mix, 60 ml/4 tbsp of the passata, 15 ml/1 tbsp of the ketchup and some salt and pepper. Add the beaten egg and mix well to bind.
  2. Turn the mixture into a greased 450 g/1 lb loaf tin and cover with foil, twisting and folding under the rim to secure. Place in the crock pot and pour round enough boiling water to come half-way up the sides of the tin.
  3. Cook on High for 4 hours or Low for 8 hours.
  4. Remove the tin from the crock pot, leave to cool slightly, then turn out on to a flameproof dish.
  5. Meanwhile, heat the remaining passata with the remaining ketchup and a little salt and pepper.
  6. Serve the loaf sliced with the tomato sauce spooned over, with crusty bread and pickles.


Cook's Tip
You could serve this with some bought barbecue sauce instead of the passata, if you prefer, or with potatoes and seasonal vegetables.


Braised Sweet-spiced Beef

This is based on an Ethiopian dish called zigni. Even though it is simplicity itself to prepare, the finished dish is full of wonderful flavours.

Serves 4

15 ml/1 tbsp olive oil
2 large handfuls of frozen diced onion, or 2 fresh onions, chopped
10 ml/2 tsp chopped garlic from a jar, or l large garlic clove, chopped
400 g/14 oz/1 large can of chopped tomatoes
2 large handfuls of frozen grilled (broiled) (bell) peppers
450 g/1 lb thin-cut beef frying steak
15 ml/1 tbsp tomato purée (paste)
1.5 ml/¼ tsp ground cloves
2.5 ml/½ tsp ground cumin
2.5 ml/½ tsp dried oregano
150 ml/¼ pt/2/3 cup boiling water
Salt and freshly ground black pepper
30 ml/2 tbsp chopped fresh parsley


  1. Mix the oil, onion, garlic, tomatoes and peppers in the crock pot. Add the meat.
  2. Stir the tomato purée, spices and oregano into the boiling water and pour over these ingredients. Season with salt and pepper.
  3. Cover and cook on High for 4-6 hours or LOW for 8-12 hours until the beef is really tender.
  4. Taste and re-season, if necessary, and sprinkle with the parsley.
  5. Serve with boiled rice.


Cook's Tip
In Ethiopia, they use different meats in this dish, so you can ring the changes with pork steaks or lamb chops.


Chilli Beef and Tomato Rice

This is a colourful all-in-one mince and rice supper dish, simmered in a rich tomato sauce spiced with chilli - delicious and almost unbelievably easy to put together.

Serves 4

225 g/8 oz freeflow frozen minced (ground) beef
A handful of frozen diced onion, or 1 fresh onion, chopped
250 ml/8 fl oz/1 cup passata (sieved tomatoes)
5 ml/1 tsp chilli powder
2.5 ml/½ tsp dried mixed herbs
Salt and freshly ground black pepper
120 ml/4 fl oz/½ cup boiling beef stock
175 g/6 oz/¾ cup easy-cook (converted) rice
200 g/7 oz/1 small can sweetcorn, drained
A handful of frozen sliced mixed (bell) peppers, or 1 red fresh pepper, sliced


  1. Scatter about half of the minced beef evenly over the bottom of the crock pot. Top with about half of the onion, then sprinkle over the remaining beef, followed by the rest of the onion.
  2. Stir the passata, stock, chilli powder, mixed herbs and some salt and pepper into the hot stock, then pour half over the beef and onion.
  3. Sprinkle the rice evenly over the top, followed by the sweetcorn and pepper.
  4. Pour over the remaining tomato sauce mixture.
  5. Cover and cook on Low for 2-3 hours until the rice and beef are tender and most of the juices have been absorbed.
  6. Serve straight away with garden peas.


Cook's Tip
It's important to use freeflow mince so it doesn't clump together in the pot. Minced pork or turkey could also be used in this dish.


Beef with Water Chestnuts

I have done many versions of this dish in my time - it was introduced to me from South Africa by my mother-in-law many years ago. This one I have adapted for slow cooking convenience and the result is just great and doesn't need an accompaniment, though you could serve it with a green vegetable, if you like.

Serves 4

A good handful of frozen diced onion, or 1 fresh onion, chopped
16-24 washed baby potatoes
225 g/8 oz fresh or frozen baby carrots
1 x 225 g/8 oz/small can of water chestnuts, drained
100 g/4 oz fresh baby button or frozen sliced mushrooms
700 g/1½ lb lean diced stewing steak
60 ml/4 tbsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups boiling beef stock
30 ml/2 tbsp soy sauce
Salt and freshly ground black pepper
295 g/10½ oz/medium can of condensed cream of mushroom soup


  1. Mix together all the ingredients except the stock, soy sauce, seasoning and soup in the crock pot. Add the stock, soy sauce and seasoning and stir well. Spoon the soup over and spread it out.
  2. Cover and cook on High for 5 hours or Low for 10 hours until the beef is meltingly tender and the soup has melted into the casserole.
  3. Serve straight from the pot.


Cook's Tip
If you do serve with green vegetables, you'll get the best flavour if you choose vegetables in season. Why not try your local farmers' market?


Beef in Beer with Parsnips

This is a lovely combination of flavours. The beer adds richness to the gravy and the prunes and parsnips impart a sweet, earthy depth. If you ever buy venison or rabbit, try cooking them in this way, too.

Serves 4

60 ml/4 tbsp plain (all-purpose) flour
Salt and freshly ground black pepper
1.5 ml/¼ tsp mustard powder
550 g/1¼ lb lean diced stewing steak
A good handful of frozen diced onion, or 1 fresh onion, chopped
225 g/8 oz (about 24 pieces) frozen roasting parsnips, or 1 large parsnip, cut into pieces
12 ready-to-eat stoned (pitted) prunes, halved
330 ml/½ pt/1¼ cup brown beer
150 ml/¼ pt/2/3 cup boiling beef stock
1 bay leaf


  1. Mix the flour with some salt and pepper and the mustard powder in the crock pot. Add the meat and toss well to coat completely.
  2. Add the onion, parsnips and prunes, then pour over the beer and stock. Stir well. Tuck in the bay leaf.
  3. Cover and cook on High for 4 hours or Low for 8 hours until the beef is meltingly tender.
  4. Stir gently, discard the bay leaf, taste and re-season, if necessary. Serve with potatoes and leafy greens.


Cook's Tip
If you aren't a prune lover, substitute raisins or leave them out altogether. The dish will be different but still tasty.


Slow-roast Silverside

This is a lovely version of the traditional pot roast and you can use topside instead of silverside, if you prefer. If you'd like to have Yorkshire puddings with it, buy some ready-made and quickly reheat them just before serving. There is no need to top and tail the carrots if using fresh.

Serves 4

A good handful of frozen diced onion, or 1 fresh onion, chopped
200 g/7 oz fresh or frozen baby carrots
16-24 washed small new potatoes
1 bay leaf
1 kg/2¼ lb piece of beef silverside
Salt and freshly ground black pepper
2.5 ml/½ tsp dried oregano
450 ml/¾ pt/2 cups boiling beef stock
45 ml/3 tbsp cornflour (cornstarch)
45 ml/3 tbsp water


  1. Put the onion, carrots and potatoes in the crock pot and spread out evenly. Add the bay leaf.
  2. Put the beef on top of the vegetables and sprinkle with a little salt and pepper and the oregano. Pour the boiling stock around.
  3. Cover and cook on High for 4-5 hours or Low for 8-10 hours. The meat should be very tender but still sliceable.
  4. Transfer the meat to a carving dish and remove the vegetables with a draining spoon. Keep warm.
  5. Turn the crock pot to High, if on Low. Blend together the cornflour and water and stir into the crock pot. Season to taste. Cover and leave to cook while you carve the meat.
  6. Serve with the carrots and potatoes, some peas and the gravy spooned over. Offer horseradish sauce and/or mustard, as well.


Cook's Tip
You can serve with a leafy green vegetable, too, if you like.