Beef and bean slow-cooker soup

Beef and bean slow-cooker soup
This hearty beef and bean slow-cooker soup loaded with succulent chunks of beef and vegetables. Perfect for making ahead or over a chilly weekend.

More than 1 hour

Serves 6

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 2 Tbsp (30ml) canola oil
  • Salt and milled pepper
  • 1kg beef shin
  • 6 carrots, peeled and sliced
  • 5 stalks celery, sliced
  • 1 packet (50g) tomato paste
  • 5 cloves garlic, grated
  • ½ cup (125ml) red wine
  • 1 Tbsp (15ml) Worcestershire sauce or soy sauce
  • 1 punnet (250g) portobello mushrooms, wiped clean and kept whole
  • 1 packet (500g) PnP Livewell dried beans, soaked overnight (we used white kidney beans, red adzuki beans and cowpeas)
  • 5 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 5 cups (1.25L) beef stock
  • 2-3 cups (500-750ml) water
  • Pinch sugar
  • Knob (60g) butter

Method:

  1. Heat oil in a slow cooker (we used an 8L one) or a large pot on the stove top.
  2. Season meat well and brown in batches over high heat. Set aside.
  3. Fry carrots and celery for 5-8 minutes.
  4. Add tomato paste and garlic and cook for 3-4 minutes until sticky.
  5. Add wine to deglaze the pot – it loosens all the yummy bits stuck on the bottom.
  6. Add Worcestershire or soy sauce, mushrooms, beans, herbs, stock, water and sugar.
  7. Cook for 7 hours in the slow cooker, or simmer for about 2 hours on the stove, until the meat is tender. (You can also cook it for 45 minutes in a pressure cooker).
  8. Add butter and stir to melt. Season to taste.
  9. Serve with bread.

When using a pressure or slow cooker, never fill it more than ¾ full. If you have a smaller cooker at home, you can use half the beans and half the liquid for this recipe to ensure safe cooking.

Browse more daily dinner recipes here. 

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Malaysian beef rendang

The secret to getting this curry just right is the toasted coconut. It adds a delicious flavour and body to the sauce.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.