Delicious beef and bean slow-cooker soup

This hearty beef and bean slow-cooker soup loaded with succulent chunks of beef and vegetables. Perfect for making ahead or over a chilly weekend


2 Tbsp (30ml) canola oilSalt and milled pepper

1kg beef shin6 carrots, peeled and sliced

5 stalks celery, sliced

1 packet (50g) tomato paste

5 cloves garlic, grated½ cup (125ml) red wine

1 Tbsp (15ml) Worcestershire sauce or soy sauce

1 punnet (250g) portobello mushrooms, wiped clean and kept whole

1 packet (500g) PnP Livewell dried beans, soaked overnight (we used white kidney beans, red adzuki beans and cowpeas)

5 sprigs fresh rosemary5 sprigs fresh thyme

2 bay leaves

5 cups (1.25L) beef stock2-3 cups (500-750ml) water

Pinch sugarKnob (60g) butter


Heat oil in a slow cooker (we used an 8L one) or a large pot on the stove top

Season meat well and brown in batches over high heat

Set aside

Fry carrots and celery for 5-8 minutes

Add tomato paste and garlic and cook for 3-4 minutes until sticky

Add wine to deglaze the pot – it loosens all the yummy bits stuck on the bottom

Add Worcestershire or soy sauce, mushrooms, beans, herbs, stock, water and sugar

Cook for 7 hours in the slow cooker, or simmer for about 2 hours on the stove, until the meat is tender

You can also cook it for 45 minutes in a pressure cooker

Add butter and stir to melt

Season to taste

Serve with bread

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