When the weather turns cold and comfort food is calling, Jamie Oliver Slow Cooker Beef Stew delivers everything you need. It’s rich, hearty, and packed with melt-in-your-mouth beef, tender veggies, and a red wine-infused broth. I made this on a rainy Sunday, and by dinnertime, the house smelled amazing—and we were all asking for seconds. (inspired by Jamie Oliver)

Ingredients Needed

800g lean stewing beef
2 tbsp plain flour
Olive oil, for browning
2 cloves garlic
1 handful shallots (peeled and halved)
2 sticks celery
4 carrots
15g (½ bunch) fresh thyme
4 ripe vine tomatoes
150ml red wine
500ml organic beef stock
2 fresh bay leaves
Worcestershire sauce, to taste
Salt and pepper, to season

How To Make Jamie Oliver Slow Cooker Beef Stew

Prep and Brown the Beef:
Dice the beef into 1cm cubes and toss it in flour with a pinch of salt and pepper. In a large casserole pan or skillet, heat some olive oil and brown the beef for about 5 minutes. This step gives the stew a deep, rich base.
Prep the Vegetables:
While the beef browns, peel and slice the garlic. Peel and halve most of the shallots (leaving a few whole for texture). Roughly chop the celery and slice carrots into 2cm rounds.
Sauté the Veg:
In the same pan, add a little more oil if needed and cook the shallots, celery, and carrots with the thyme leaves for 10–15 minutes until softened and fragrant.
Deglaze and Simmer:
Return the beef to the pan, add the chopped tomatoes and pour in the red wine. Let it simmer until the wine reduces and is mostly absorbed. Then add the beef stock, bay leaves, a splash of Worcestershire sauce, and season to taste.
Slow Cook to Perfection:
Transfer everything to your slow cooker and cook on low for 6–8 hours or on high for 3–4 hours. The longer it cooks, the more tender the beef becomes.
Serve It Up:
Serve hot with creamy mashed potatoes, crusty bread, or butter bean mash. A glass of red wine on the side is highly recommended.

Why I Love This Recipe

This stew is everything you want in a one-pot winter meal—rich, meaty, and full of classic flavours. The red wine and Worcestershire sauce give it depth, while the thyme and bay leaves keep it fragrant and savoury. It’s the kind of dish that makes you feel warm and well-fed from the inside out.

Recipe Tips

Brown the beef well for that signature stew flavour—it’s worth the extra step.
Use fresh herbs like thyme for a brighter, more aromatic finish.
Adjust the thickness by simmering uncovered to reduce or adding a flour-water slurry.
Low and slow cooking yields the most tender meat—be patient.
Make it ahead—this stew tastes even better the next day!

What To Serve With Jamie Oliver Slow Cooker Beef Stew

Mashed potatoes
Rosti potatoes or Hasselback potatoes
Crusty olive bread
Tomato and feta salad
Pickled beetroot or coleslaw
Butter bean mash
Steamed green beans or peas

How To Store Jamie Oliver Slow Cooker Beef Stew

In the Fridge: Store in an airtight container for up to 3 days.
In the Freezer: Portion into freezer-safe containers and freeze for up to 3 months.

How To Reheat Jamie Oliver Slow Cooker Beef Stew

Microwave: 3–4 minutes on high
Stove: Simmer on low for 10 minutes
Oven: Reheat at 180°C (350°F) for 15 minutes
Air Fryer: Heat at 160°C for 7 minutes (in a safe dish)

FREQUENTLY ASKED QUESTIONS

Can I use regular onions instead of shallots?
Yes! One large onion will work fine—shallots just add a slightly sweeter flavour.
How can I thicken the stew?
Either simmer uncovered to reduce the liquid or stir in a flour-and-water slurry near the end.
Is flouring the beef necessary?
It helps thicken the stew and adds flavour through browning, but you can skip it if needed.
Can I use different vegetables?
Totally! Parsnips, swede, or mushrooms are all great additions.
Does this work without wine?
Yes, you can substitute with extra beef stock and a splash of balsamic vinegar.

Nutrition Facts

Calories: 260
Fat: 6.2g
Saturates: 2.2g
Sugars: 6.2g
Salt: 0.7g
Protein: 34.6g
Carbs: 13g
Fibre: 2.8g

More Jamie Oliver Recipe:

Jamie Oliver Slow Cooker Beef Stew

Course: Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

A hearty, slow-cooked stew with tender beef, vegetables, and rich red wine. Packed with flavor and comfort, it’s a classic winter warmer that’s simple to prepare and deeply satisfying.

Ingredients

800g stewing beef
2 tbsp flour
Olive oil
2 cloves garlic
1 handful shallots
2 celery sticks
4 carrots
15g thyme
4 vine tomatoes
150ml red wine
500ml beef stock
2 bay leaves
Worcestershire sauce
Salt and pepper

Directions

Brown floured beef in oil. Set aside.
Sauté garlic, shallots, celery, carrots, and thyme.
Return beef, add tomatoes and wine. Reduce.
Add stock, bay leaves, Worcestershire sauce, season.
Transfer to slow cooker. Cook on low 6–8 hours (or high 3–4).
Serve hot with mash, crusty bread, or salad.