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


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  • 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


  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. 


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