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Slow-cooker beef with prunes recipe

Slow-cooker beef with prunes recipe

62 ratings

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  • Serves 6
  • 15 mins prep + 4-8 hours cooking time
  • 342 calories / serving
  • Freezable
  • Healthy


  • 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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    3g 13%
  • Sugars

    16g 17%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 20.7g Protein 36.8g Fibre 3.4g


  1. 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.
  2. Add the remaining oil to the frying pan along with the onion, garlic and ginger.
  3. Sauté for 8 minutes and then add the flour.
  4. 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.
  5. 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.

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