Slow Cooker Beef Bone Stew (Rich Beef Bone Soup Option)
Hearty slow cooker beef bone stew that doubles as a rich, nourishing beef bone soup. Perfect for a Sunday lunch or easy midweek dinner, made with oxtail and marrow-rich beef bones. Serve with vegetables or strain the broth for a nutritious soup.
Servings: 4 portions
Calories: 647kcal
Equipment
- 1 Slow Cooker (Mine is a Crockpot)
Ingredients
- 600 g meat from oxtail bones (use 1kg worth on the bone) - oxtail or other beef on bones
- 2 tbsp flour plain, to coat meat
- 2 tbsp oil groundnut
- 1 cube beef bouillon
- 500 ml water
- 300 g shallots peeled and trimmed (cut banana shallots in half)
- 300 g carrots (I used whole Chanteney carrots as they are small)
- 600 g potatoes small, new
- salt to season
- pepper to season
Instructions
- Toss the beef pieces in flour with some salt and pepper.
- Over a medium heat, heat the oil and fry the coated beef until brown on each side.
- Lay the browned meat in the base of the Crockpot.
- Cover with the shallots, carrots, potatoes and beef stock.
- Cook on "high" setting for 4-6 hours.
Notes
Although I used Chantenay carrots whole, you can use any type of carrot.
Although I used banana shallots (or French shallots), you can use small shallots in larger quantities. You can also substitute with onion if shallot is hard to find.
The nutritional values here reflect an approximation of 600g worth of meat being yielded from 1kg of beef bones. Obviously you don't eat the actual bones and if I put 1kg beef bones in the quantity, the nutritional values would be wildly out.
The fat content of this beef stew could be much reduced by using lean cubes of casserole steak.