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Slow Cooker Paprika Beef, Mushroom and Butter Bean Pot | DadTheFoodie

Slow Cooker Paprika Beef, Mushroom and Butter Bean Pot recipe photograph

Instructions

Put the beef strips in a bowl, season with black pepper and toss with the flour until lightly coated.
Heat 1 tablespoon of the oil in a large frying pan over a medium-high heat. Brown the beef in batches for 2 to 3 minutes, turning once, then transfer it to the slow cooker. Add the remaining oil if the pan becomes dry.
Add the onions and mushrooms to the same pan and cook for 5 minutes, stirring, until the onions begin to soften. Stir in the garlic, sweet paprika, smoked paprika and tomato purée for 30 seconds.
Pour the chopped tomatoes and beef stock into the pan, scraping up any browned bits. Stir in the Worcestershire sauce and oregano, then pour everything into the slow cooker.
Add the butter beans and red pepper to the slow cooker. Stir well, cover and cook on the low setting for 6 hours, or until the beef is tender and the sauce is bubbling gently.
Stir in the spinach, parsley and lemon juice. Replace the lid for 5 minutes, until the spinach has wilted, then taste and adjust the seasoning.
Serve hot with crusty bread, mashed potato or steamed green vegetables.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Sharp knife
Chopping board
Large bowl

Swaps and substitutions

Beef frying steak or braising steak → Diced beef suitable for slow cooking
Cut into thin, even strips so it cooks at a similar rate.
Butter beans → Tinned cannellini beans
Drain and rinse before adding.
Baby spinach → Frozen leaf spinach
Thaw and squeeze out excess water before stirring in at the end.
Worcestershire sauce → 1 tablespoon soy sauce
Use a little less salt elsewhere if using soy sauce.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them in a covered container within two hours. Use within 3 days. Alternatively, freeze cooled portions for up to 3 months. Defrost: Defrost in a covered container in the fridge overnight. Do not defrost at room temperature.
Reheating: Defrost thoroughly in the fridge if frozen. Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot throughout. Add a splash of water or stock if the sauce has thickened. Only reheat once.
Leftover ideas: Use leftovers as a filling for baked potatoes, spoon them over toast, or serve with rice or pasta for another meal.

Allergen information

Contains gluten from the flour and Worcestershire sauce, which may also contain fish. Check stock, Worcestershire sauce and other labels for allergens. Use gluten-free alternatives where needed.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 25 min
Cook time: 360 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

700 g beef frying steak or braising steak, trimmed and cut into strips
2 tablespoons plain flour
2 tablespoons rapeseed oil
2 medium brown onions, thinly sliced
250 g chestnut mushrooms, sliced
3 cloves garlic, finely chopped
2 teaspoons sweet paprika
1 teaspoon smoked paprika
2 tablespoons tomato purée
400 g tin chopped tomatoes
400 ml beef stock, made with 1 reduced-salt stock cube
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
2 x 400 g tins butter beans, drained and rinsed
1 red pepper, deseeded and sliced
150 g baby spinach
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 pinch salt
1 pinch black pepper

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Slow cooker

Tags: Slow cooker, Beef, Mushrooms, Butter beans, One-pot, Family dinner, Freezer friendly

Slow Cooker Paprika Beef, Mushroom and Butter Bean Pot

Name: Slow Cooker Paprika Beef, Mushroom and Butter Bean Pot
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 4 servings
Ingredients: 700 g beef frying steak or braising steak, trimmed and cut into strips; 2 tablespoons plain flour; 2 tablespoons rapeseed oil; 2 medium brown onions, thinly sliced; 250 g chestnut mushrooms, sliced; 3 cloves garlic, finely chopped; 2 teaspoons sweet paprika; 1 teaspoon smoked paprika; 2 tablespoons tomato purée; 400 g tin chopped tomatoes; 400 ml beef stock, made with 1 reduced-salt stock cube; 1 tablespoon Worcestershire sauce; 1 teaspoon dried oregano; 2 x 400 g tins butter beans, drained and rinsed; 1 red pepper, deseeded and sliced; 150 g baby spinach; 1 tablespoon chopped fresh parsley; 1 tablespoon lemon juice; 1 pinch salt; 1 pinch black pepper

Tender strips of beef are slow-cooked with mushrooms, onions, paprika and butter beans in a rich tomato sauce. Serve this warming one-pot dinner with crusty bread, mashed potato or steamed greens.

Prep: 25 min
Cook: 6 hrs
Total: 6 hr 25 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Sharp knife
Chopping board
Large bowl

Ingredients

700 g beef frying steak or braising steak, trimmed and cut into strips
2 tablespoons plain flour
2 tablespoons rapeseed oil
2 medium brown onions, thinly sliced
250 g chestnut mushrooms, sliced
3 cloves garlic, finely chopped
2 teaspoons sweet paprika
1 teaspoon smoked paprika
2 tablespoons tomato purée
400 g tin chopped tomatoes
400 ml beef stock, made with 1 reduced-salt stock cube
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
2 x 400 g tins butter beans, drained and rinsed
1 red pepper, deseeded and sliced
150 g baby spinach
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 pinch salt
1 pinch black pepper

Substitutions

Beef frying steak or braising steak → Diced beef suitable for slow cooking (Cut into thin, even strips so it cooks at a similar rate.)
Butter beans → Tinned cannellini beans (Drain and rinse before adding.)
Baby spinach → Frozen leaf spinach (Thaw and squeeze out excess water before stirring in at the end.)
Worcestershire sauce → 1 tablespoon soy sauce (Use a little less salt elsewhere if using soy sauce.)

Instructions

Put the beef strips in a bowl, season with black pepper and toss with the flour until lightly coated.
Heat 1 tablespoon of the oil in a large frying pan over a medium-high heat. Brown the beef in batches for 2 to 3 minutes, turning once, then transfer it to the slow cooker. Add the remaining oil if the pan becomes dry.
Add the onions and mushrooms to the same pan and cook for 5 minutes, stirring, until the onions begin to soften. Stir in the garlic, sweet paprika, smoked paprika and tomato purée for 30 seconds.
Pour the chopped tomatoes and beef stock into the pan, scraping up any browned bits. Stir in the Worcestershire sauce and oregano, then pour everything into the slow cooker.
Add the butter beans and red pepper to the slow cooker. Stir well, cover and cook on the low setting for 6 hours, or until the beef is tender and the sauce is bubbling gently.
Stir in the spinach, parsley and lemon juice. Replace the lid for 5 minutes, until the spinach has wilted, then taste and adjust the seasoning.
Serve hot with crusty bread, mashed potato or steamed green vegetables.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Use within 3 days. Alternatively, freeze cooled portions for up to 3 months. Defrost: Defrost in a covered container in the fridge overnight. Do not defrost at room temperature.

Defrost thoroughly in the fridge if frozen. Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot throughout. Add a splash of water or stock if the sauce has thickened. Only reheat once.

Use leftovers as a filling for baked potatoes, spoon them over toast, or serve with rice or pasta for another meal.

Allergen information

Contains gluten from the flour and Worcestershire sauce, which may also contain fish. Check stock, Worcestershire sauce and other labels for allergens. Use gluten-free alternatives where needed.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Paprika Beef, Mushroom and Butter Bean Pot

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Paprika Beef, Mushroom and Butter Bean Pot

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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