Slow Cooked Beef with Red Wine and Prunes

Slow Cooked Beef with Red Wine and Prunes

Servings: 4


  • 750 g stewing beef (eg Brisket)
  • 1 garlic clove
  • 2 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1/4 tsp allspice
  • 2 tbsp flour
  • 2 medium yellow Onions
  • 1 tbsp tomato paste
  • 2 carrots
  • 2 parsnips
  • 150 g pitted prunes
  • 250 ml beef stock
  • 250 ml red wine
  • 3 tbsp honey
  • 1 cinnamon stick
  • 2 bay leaves


  • If not already bought cubed, cut the beef into large chunks.
  • Add the salt, pepper, smoked paprika, allspice and flour to a small bowl and mix well
  • Coat the beef in the spice mix and leave in the fridge over night.
  • Add some olive oil to a frying pan and fry the beef junks for around 2 minutes or until they ae browned on all sides. This is easiest done frying small portion add a time, add more oil as required.
  • Remove the beef from the frying pan, add some fresh oil and fry the finely shopped onions for around 5 minutes. Add the chopped carrots and parsnips together with the finely shopped prunes and fry a little longer. Add the tomato paste and mix well. Add some of the red wine and use it to thoroughly de-glaze the pan.
  • Transfer the mixture into the slow cooker, add the remaining wine and the beef stock and stir in the honey. Add the beef, bay leaves and the cinnamon stick to the mixture and stir well.
  • Cook for approx. 4 hours in the slow cooker if cooking in high, double this time if cooking on low.

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