About this recipe:Tender, mouth-watering and rich beef stew with mushrooms, potatoes and onions in a rich sauce from stock and a dash of whisky. Serve in a deep bowl with lashings of crusty bread and butter to dunk in. I make this in the slow cooker, however this can easily be made in a heavy cast iron casserole dish and simmered on the hob or in the oven.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:8hr › Ready in:8hr10min
Turn slow cooker onto low. Boil the kettle and melt one Knorr Beef Stockpot portion in a mug with hot water. Stir well until melted down and set aside.
Heat a large frying pan with olive oil on medium heat and add the onions. Fry for 5 minutes then add the garlic. Stir around for another minute then remove the onions and garlic with a slotted spoon and place in the slow cooker.
Turn up the heat to high in the frying pan, add more oil if needed and add the beef. Stir constantly with a wooden spoon. The idea is to sear the meat with a rich dark colour quickly. After a few minutes this should have sealed. Remove with a slotted spoon and place in the slow cooker. There may be frothy juices left behind from the meat in the pan but this is fine as it will only add to the flavour.
Pour the whisky into the frying pan and and stir for a couple of minutes. Turn the heat down to medium and add 1/2 of the stock. Pour the remaining half in the slow cooker. Stir the juices around and when bubbling well carefully pour into the slow cooker. Add seasoning, paprika, herbs and the potatoes. Mix well and put the lid on. Cook for about 6 hours.
About 2 hours before serving, place the mushrooms in the pot. Stir well and replace the lid. After about and hour and a half check the consistency of the liquid. (Slow cookers to tend to produce a lot of liquid). The idea is to get a runny to thick gravy consistency. Add cornflour mixed with water if needed to thicken, stir and cover.
Serve in a deep bowl. Garnish with chopped flat leaf parsley (optional).
The beauty of Slow Cookers is that timing is not that critical. Cooked on the slow setting this stew would need a minimum of 6-7 hours but I tend to let it bubble away for 8-9 hours. Perfect for putting on in the morning and forgetting about it for most of the day.
If you cannot find dried herbs de Provence use dried thyme or dried mixed herbs.
If you do not have whisky to hand, dry sherry is also very nice.
How simple is this recipe and what a treat it is! I made this once a week through the long Scottish winters and every time I made it, I had a smile on my face. The smell whiffs through the house throughout the night while I type away working.
I admit I've changed the original recipe but only a tad. I put in a wee bit more stock than suggested and if its too watery I will add some bistro to thicken it up but that's it! Made this for my mother and I'm 85% sure I saw a smile! Rare think indeed. - 03 Sep 2015
Lovely recipe, easy to make, tasted fantastic and the house smelt amazing.
Hoping to make again for a dinner party. Also baked an Italian Herb Loaf to eat with it.
Recommend trying this recipe! - 17 Feb 2013
I really liked this, made a delicious stew. I doubled the ingrediants so I'd have enough for the day after... but I ate it all any way in the space of several hours. I'd definitely suggest this! Next time I might add a few different kinds of vega along with it, maybe carrots or turnip. - 27 Sep 2015