Go Back

Slow Cooker Rich Beef Stew with Vegetables and Creamy Kale

This slow cooker rich beef stew is a cozy, flavor-packed dinner made with tender lean beef, hearty winter vegetables, herbs, and a deep savory broth. Everything goes straight into the slow cooker for an easy dump-and-go meal, then it’s finished with a simple creamy kale side that balances the richness and adds a fresh, comforting touch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner, Main Course
Cuisine British
Servings 6 servings
Calories 520 kcal

Ingredients
  

Beef Stew

  • 1000 g lean diced beef
  • 2 medium onions chopped
  • 2 leeks washed well and sliced
  • 2 large carrots chopped into chunks
  • 3 parsnips chopped into chunks
  • 200 g button mushrooms whole or halved
  • 1.5 tbsp garlic granules
  • 3 tbsp tomato purée
  • 1 concentrated beef stock pot
  • 2 beef stock cubes
  • 1 beef extract cube
  • 1000 ml boiling water
  • 2 tbsp dried oregano
  • 1 tbsp fresh rosemary roughly chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme leaves only (or 1 tsp dried)
  • 2 tbsp savory seasoning sauce ensure alcohol-free; add more to taste
  • 1 tsp salt start with less and adjust at the end
  • 0.5 tsp black pepper or to taste

Creamy Kale

  • 200 g kale washed and roughly chopped
  • 3 creamy soft cheese portions or 60 g soft cheese, to taste

Instructions
 

Slow Cooker Beef Stew

  • Add the diced beef, onions, leeks, carrots, parsnips, and mushrooms to the slow cooker.
  • Sprinkle in the garlic granules, dried oregano, rosemary, thyme, salt, and black pepper. Stir in the tomato purée.
  • Dissolve the beef stock pot, stock cubes, and beef extract cube in the boiling water, then pour into the slow cooker.
  • Add the savory seasoning sauce. Stir well, cover, and cook on LOW for 8 hours, or until the beef is tender.
  • Taste and adjust seasoning at the end. If you want a thicker stew, leave the lid slightly ajar for the last 20–30 minutes to reduce a little.

Creamy Kale

  • Bring a pot of water to a boil. Add the kale and cook for 2–4 minutes, just until tender.
  • Drain the kale well and return it to the hot pot. Add the soft cheese portions and stir until melted and creamy.
  • Serve the stew hot with a spoonful of creamy kale on the side.

Notes

  • For best texture, keep the vegetables in chunky pieces so they don’t break down too much during the long cook.
  • Season lightly at the start because stock cubes and seasoning sauces vary in saltiness; adjust at the end after tasting.
  • If you prefer a thicker stew, crack the lid for the last 20–30 minutes on low to reduce the broth slightly.
  • Leftovers taste even better the next day and keep well in the fridge for up to 4 days.