My slow cooker beef stew with baked potatoes



It’s the time of year to get cozy and warm. I have nine November cooking tips to share – and a perfect slow cooker recipe.

It’s the perfect time of year to pull out the slow cooker. You can get the most out of any cut of meat by cooking it “slow and low” for the most tender, juicy bites. You can opt for wine and broth to braise your meat or one of my favorite ways to use my slow cooker is for curries.

Experiment with spices and herbs

Adding different flavors to your food can really change your meals. I love sprinkling cinnamon on roasted veggies – or adding orange extract to a stew can be delicious.

Embrace what’s in season

Turnips, carrots and parsnips are all in season now and full of flavor. Great for stews and casseroles. Parsnips and carrots are especially good for roasting and making soups.

A dinner tip

Making soup is a great idea this time of year. If you have the time to try roasting your veggies before putting them in your soup, it really improves the flavor.

Organize your freezer

I recently spent an hour cleaning and packing my freezer – truly one of the most productive hours I’ve had. I have used it a lot more since then and find it really convenient for meals.

Get your closet staples

At this time of year I use a lot of coconut milk, canned beans / lentils / tomatoes, noodles, dry pasta / rice, etc.

Thicken your stews differently

If you’re looking for an alternative to thickening your stew or soup rather than cream or roux, consider lentils, beans or potatoes. Cashew or almond butter is also an interesting way to add flavor and richness.

Ice cubes to beat the sniffles

My favorite when I have a cold is hot water with lemon, ginger, and honey. It is very easy to prepare them in an ice cube tray, then put a few cubes in boiling water as needed.

Group your basics

Foods that you cook all the time, like sautéed onions with minced meat, make a lot of them, portion them, and then freeze them. It will really help you get a head start on a lot of meals.

Well-being tip

This is the perfect time of year to take a bath. Add Epsom salts for their magnesium absorption. Try to use 2 cups per gallon of water and let it soak for at least 15 minutes. Be careful as the bath can be a bit slippery.

Movement of the week

Standing on one leg is a great balancing act. Stand with your feet hip-width apart and your weight evenly distributed over both legs. Slowly remove one leg from the ground. Hold the position for as long as you can maintain good form, up to 30 seconds. Return to the starting position and repeat on the other side.

Slow Cooker Beef Stew with Baked Potatoes and Mash

recipe from:Derval o’rourke

This slow cooker stew tastes best the day after it’s made

Cooking time

4 hours 0 minutes


  • 400g lean stewing beef, cut into 3cm pieces

  • 4 carrots, peeled and chopped

  • 2 onions, thinly sliced

  • 4 garlic cloves, crushed

  • 2 bay leaves

  • 1 liter of beef broth

  • 2 tablespoons of flour

  • Mash to cook and mash:

  • 4 small potatoes / sweet potato

  • 4 teaspoons of maple syrup

  • 2 teaspoons of fresh thyme leaves

  • salt and pepper


  1. You will need a slow cooker with a capacity of 3.5 liters. Preheat the slow cooker (if recommended by the manufacturer).

  2. Place the beef, carrots, onions, garlic and bay leaves in the slow cooker. Use a whisk to combine the beef broth and flour. Pour the broth into the slow cooker, using just enough broth to cover the ingredients. Set the slow cooker to high power and cook for 4 hours, stirring several times.

  3. Prick the sweet potato and bake at 180 ° C for 35-40 minutes or until tender. Mash with the maple syrup and thyme, salt and pepper and serve with the stew.


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