Beef, Ale and Turnip Stew - Slow Cooker Version Beef, Ale and Turnip Stew - Slow Cooker Version

Beef, Ale and Turnip Stew - Slow Cooker Version

A tasty and satisfying beef stew using shin, topside or braising steak tested for use in a slow cooker.

prep time
20 mins

cook time
10 hours

6 people


  • 900g/2lb lean boneless shin of beef, topside or braising steak, cut into 5cm/2 inch cubes
  • 60ml/4tbsp sunflower oil
  • 25g/10z plain flour
  • Salt and freshly milled black pepper
  • 15ml/1tbsp English mustard powder
  • 2 medium onions, peeled and roughly chopped
  • 225g/8oz baby turnips, peeled and halved
  • 225g/8oz button mushrooms, roughly chopped
  • 300g/10 oz baby carrots, scraped and left whole
  • 600ml/1 pint stout, ale or good hot beef stock
  • 1 x 200g can chopped tomatoes
  • 10ml/2 tsp runny honey
  • 1 bay leaf
  • Oil


  1. Heat half the oil in a large frying pan under moderate heat. In a large plastic bag add the flour, seasoning and mustard. Add the beed and toss in the seasoned flour.
  2. Cook the beef in batches for 6-8 minutes until brown, turning occasionally. Transfer to a large slow cooker.
  3. In the same frying pan add the remaining oil and cook the onions and turnip for 3-4 minutes until brown. Add the mushrooms and cook for a further 2 - 3 minutes and spoon over the beef with the carrots.
  4. Add the frour or ale, tomatoes, honey and bay leaf. Turn the slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers' handbook.
  5. Serve with creamy mash.