• Serves: 6
  • Prep Time: 10 minutes
  • Cooking Time: 6 hours
  • Difficulty: Easy

Ah, autumn is here and with it the cooler evenings and the need for warming food. There’s one other thing that is truly autumnal: bonfires. And no, I’m not just talking bonfire night, I’m talking about the sort that I remember from my own childhood. A day in the veg patch digging up potatoes was followed by a (admittedly small) bonfire where we would roast some of those potatoes. After that we would go home to a warming soup or stew. So this is why I’m calling this a bonfire stew. Feel free to serve it on bonfire night though!


Here's what you'll need...


  • 900g stewing beef, cut into chunks
  • 500g new potatoes, quartered
  • 4 medium carrots, cut into chunks
  • 3 celery sticks, finely chopped
  • 1 tin chopped tomatoes
  • 2 large shallots, chopped
  • 500ml beef stock
  • 1tbsp sweet paprika powder
  • 2tsp chilli powder
  • 2tbsp olive oil


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Here's how it's done...

  • 1

    Start by frying the shallots and celery over a medium heat in half the olive oil until softened

  • 2

    Add the carrots and stir, fry a little longer

  • 3

    Now add the spices and stir them into the vegetables

  • 4

    Add the chopped tomatoes and mix

  • 5

    Now put everything into the slow cooker, adding the potatoes and the stock. Turn the slow cooker onto ‘high’

  • 6

    Put the remaining oil into the frying pan and fry the beef in batches – don’t crowd the pan or the beef won’t brown


  • 7

    Add the browned beef to the slow cooker. Mix all the ingredients, cover and cook for 6 hours

  • 8


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Slow Cooked Bonfire Stew
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By Carole Poirot on 16.10.18

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