Slow cooker beef with prunes recipe

34 ratings Rate
  • Serves 6
  • 15 mins prep + 4-8 hours cooking time
  • 342 calories / serving
  • Freezable
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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.

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

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.

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.

  • Ingredients

  • 900g slow cook beef joint
  • 3tbsp 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
  • 2tbsp honey
  • 150g pitted prunes
  • 15g flat leaf parsley for serving
  • 1 red onion
  • Energy 1440kj 342kcal 17%
  • 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


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