Slow Cooker Beef and Butter Beans

Slow Cooker Beef and Butter Beans

Ingredients

• 700 g beef chuck or stewing beef, cut into bite-sized pieces

• 2 cans (400 g each) butter beans, drained and rinsed

• 1 medium onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 400 g canned chopped tomatoes

• 500 ml beef broth

• 2 tbsp tomato paste

• 1 tsp smoked paprika

• 1 tsp dried thyme

• ½ tsp dried rosemary

• 1 bay leaf

• 1 tbsp Worcestershire sauce

• 1 tbsp olive oil

• Salt and black pepper, to taste

• 2 tbsp chopped fresh parsley

Method

1. Brown the beef: Heat the olive oil in a skillet over medium-high heat. Season the beef with salt and pepper and brown it in batches for 2–3 minutes per side. Transfer to the slow cooker.

2. Add the onion, carrots, celery, and garlic.

3. Stir in the tomatoes, beef broth, tomato paste, smoked paprika, thyme, rosemary, Worcestershire sauce, and bay leaf.

4. Cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.

5. Add the drained butter beans during the last 30–45 minutes of cooking. This keeps them creamy without letting them break apart.

6. Remove the bay leaf and taste for seasoning.

7. Garnish with fresh parsley and serve hot with crusty bread, mashed potatoes, or rice.

Tip

For a thicker stew, mash ½ cup of the butter beans against the side of the slow cooker and stir them into the gravy before serving.