Slow-cooker beef with prunes recipe
Ingredients
- 900g slow cook beef joint
- 3 tbsp olive oil
- 2tbsp flour
- 2 medium yellow onions chopped
- 2 garlic cloves chopped
- 2 inch piece peeled ginger, finely chopped
- 2tsp cumin powder
- 250ml red wine
- 250ml beef stock
- 2 tbsp honey
- 150g pitted prunes
- 15g flat leaf parsley for serving
- 1 red onion
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Shop ingredientsEach serving contains
- Energy
- 1440kJ 342.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 16g
of the Reference intake
Carbohydrate 20.7gProtein 36.8gFibre 3.4g
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- Turn on the slow-cooker. Slice the beef into 2 inch pieces. Season well. Heat 1tbsp of the olive oil and sear the meat on all sides. Remove from the pan and set aside.
- Add the remaining oil to the frying pan along with the onion, garlic and ginger.
- Sauté for 8 minutes and then add the flour.
- Cook for 2 minutes and then add the cumin, red wine, stock, honey and prunes. Mix well and then pour into the slow-cooker with the beef. Place the lid on.
- Cook for 4 hours on high or 8 hours on slow. Do not lift the lid while cooking or it may take longer. Serve with mash of any type and the parsley and red onion sprinkled over.
- See more Beef recipes .
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
