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Manu's slow-cooker crispy-topped French beef and beer stew
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Prep Time:
45 minutes
Cook Time:
290 minutes
Total Time:
335 minutes
Cozy up with this easy and delicious slow-cooker beef stew inspired by Manu Feildel. Perfect for chilly winter nights.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 1.5kg beef chuck or oyster blade steak, cut into 4cm pieces
  • 100g piece speck, cut into lardons
  • 3 carrots, peeled, sliced
  • 3 parsnips, peeled, finely chopped
  • 2 brown onions, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 80.00 ml fresh thyme leaves
  • 1L Campbell’s Real Stock Salt Reduced Beef
  • 180ml beer
  • 30g tomato paste
  • 20.00 ml chopped fresh continental parsley
  • 750g potatoes, peeled, cut into 3mm-thick slices
  • 2-60.00 ml panko breadcrumbs
Instructions:
  • In a large saucepan over medium-high heat, sizzle 1 tablespoon of oil. Sear one-third of the beef, turning occasionally, until golden brown, for about 3-4 minutes. Transfer to the 6L slow cooker. Repeat process with the rest of the oil and beef in two more batches.
  • Place the speck in the pan and cook it, stirring frequently, until it turns golden and crisp, for about 3-4 minutes. Then, add the carrot, parsnip, onion, garlic, and thyme to the pan. Cook everything together, stirring often, until the onion has softened, for about 5-10 minutes. Season with salt and pepper, then transfer the mixture to the slow cooker.
  • Combine the stock, beer, and tomato paste in a pan. Bring to a boil, using a wooden spoon to scrape the bottom and prevent sticking. Simmer for 10-15 minutes until the liquid is reduced by half (about 500ml or 2 cups). Transfer to the slow cooker, cover, and cook on High for 3 hours.
  • In a large bowl, combine potatoes and half of the thyme. Mix well and season to taste. (Refer to note for achieving a crispy and golden potato top.)
  • Mix the parsley into the slow cooker, then layer the potato slices on top, slightly overlapping. Cover and cook for an additional hour until the potatoes are tender.
  • Heat oil in a small frying pan over medium heat. Add crumbs and remaining thyme, season well, and stir until golden and crisp, about 3-4 minutes. Set aside.
  • Let the stew cool for 10 minutes before sprinkling the crispy crumbs on top and serving.

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