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Slow Cooker Creamy Beef

  • Family Favourite
  • Dinner
  • 45 min +
Beef and potatoes slow-cooked in a tomato-based sauce finished with cream cheese.

Time

485 min

Serves

6

Protein

57 / serve

Calories

557 / serve

Jump to recipe

Why you'll love this one

Beef and potatoes cooked down for eight hours until the meat falls apart, finished with cream cheese stirred through at the end. The sort of thing you set going in the morning and forget about.

Two things to get right. Mix the cornflour with cold water before it goes in or you’ll get lumps through the sauce, and add the cream cheese only in the last fifteen minutes, because any longer over that heat and it splits on you.

The sun-dried tomatoes are doing a lot for the depth here, so don’t skip them. Lid off on high for twenty minutes if the sauce needs thickening.

Slow Cooker Creamy Beef ingredients

What goes in it

Here’s what goes in, and why. The full quantities are in the recipe just below.

  • Diced beef topside: your main hit of protein. Topside’s lean and cheap, and eight hours on low is what turns it fall apart tender.
  • Low carb potatoes: halved or quartered so they hold their shape over a long cook. Any waxy spud works if you can’t find them.
  • Beef stock and diced tomatoes: the braising liquid. Tip the tomatoes in with their juices, you want all of it going into the sauce.
  • Sun dried tomatoes: stirred in at the end for a deep, almost sweet flavour. Don’t skip them, they’re what makes this taste rich.
  • Tomato paste and Worcestershire sauce: the savoury backbone. Between them they give the sauce the depth you’d normally get from browning the meat first.
  • Onion, garlic and Italian herbs: the aromatics, all in at the start. Mince the garlic rather than crushing so it spreads through the whole pot.
  • Cornflour: the thickener. Mix it with cold water into a slurry before it goes in, otherwise you’ll get lumps you can’t fix.
  • Light cream cheese: goes in for the last fifteen minutes only. Any earlier and it splits in the heat, leaving you a grainy sauce.

Let's get cooking.

Slow Cooker Creamy Beef

What you'll need
  • beef, topside roast, semi-trimmed, raw (1200 grams)
  • spud lite (low carb potato) (750 grams)
  • onion, brown (1 medium (110g))
  • garlic, peeled, fresh,, raw (1 tbsp (~3 cloves) (15g))
  • beef liquid stock (600 grams)
  • essentials diced tomatoes (1 can (400g))
  • tomato, sun-dried (240 grams)
  • tomato paste (2 tbsp (40g))
  • sauce, worcestershire (2 tablespoons)
  • italian herb mix (1 tbsp (7g))
  • flour, cornflour, from maize starch (3 tbsp (30g))
  • cream cheese, light (200 grams)

How to make it

  1. Dice the beef if not already diced, halve or quarter the potatoes, dice the onion, and mince the garlic.
  2. Add the beef, potatoes, diced tomatoes (with juices), tomato paste, Worcestershire sauce, beef stock, onion, garlic, mixed herbs, and cornflour mixed with 3 tbsp cold water into the slow cooker. Stir to combine.
  3. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender and the potatoes are cooked through.
  4. In the last 15 minutes of cooking, stir in the cream cheese and sun-dried tomatoes. Let them heat through and blend into the sauce.
  5. Serve warm.

For the number lovers.

557

Calories

57g

Protein

46g

Carbs

17g

Fat

9g

Fibre

Worked out per serve, as a guide. Use them if numbers help you, ignore them completely if they don’t. The recipe’s good either way.

Tips & notes

  • Cut the beef into even pieces so every one turns tender by the time the potatoes are done.
  • Tip the sun-dried tomatoes in with their oil drained off, or the sauce turns greasy on top.

Make it yours

  • It’ll sit in an airtight container in the fridge for a good 4 days.
  • Sauce too thin at the end? Lid off, HIGH for another 15 to 20 minutes.
  • Serve it over mash, rice or with crusty bread to mop up the sauce.
  • It makes six serves, so portion it out into containers while it’s still warm.

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