Slow Cooker Mulled Wine Beef Stew
If you want your kitchen to smell like Christmas, leave this Slow Cooker Mulled Wine Beef Stew to simmer away for hours. Rich and flavourful, we’ve used festive fragrant spices including cinnamon, cloves and star anise. Trust us, a bowlful will have you feeling Christmassy in no time!
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NutritionPer Serving
- Calories350
- Carbs23g
- Protein43g
- Fat8.8g
- Saturates3.1g
- Sugars15g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Ready for a taste of Christmas before you tuck into the turkey and trimmings? Turn on the slow cooker and treat yourself to a warming bowl of Mulled Wine Beef Stew.
Thanks to an aromatic medley of seasonal spices, we’ve gone big on festive flavour. The mulled wine inspired ingredients perfectly complement the beef and veggies, so you end up with a rich, velvety gravy and melt-in-the-mouth meat.
Once the lean diced beef has been sealed in a pan, everything else is sorted by the slow cooker. Throw in the chopped veggies and stock mix, then nestle the clove-studded orange halves on the top. It’s so much easier to remove the cloves along with the orange, rather than picking them out of the stew.
When it’s ready to serve, dish up a portion on top of a pile of Creamy Mashed Potatoes, or add any of your favourite festive roasted vegetables.
Don’t forget, you can always make this recipe in your oven if you prefer! There’s a separate oven method right here.
What diets is this Slow Cooker Mulled Wine Beef Stew suitable for?
This recipe is suitable for dairy-free diets. It can be made gluten free, as long as you use a gluten-free stock pot.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Slow Cooker Mulled Wine Beef Stew?
You won’t need any special ingredients, although you will need a slow cooker with at least a 3.5 litre capacity.
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We like this Morphy Richards 3.5L Sear & Stew Slow Cookerwith a shatter resistant aluminium pot.
You should be able to pick up this Schwartz Star Anise Whole in your usual supermarket, but you can also find it online.
How many calories are in this Slow Cooker Mulled Wine Beef Stew?
There are 350 calories per portion in this stew, which means it falls into our Everyday Light category.
This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Season the beef with salt and pepper. Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the beef and fry for 6-8 minutes until browned on all sides.
Step 2
Add the beef to the slow cooker pot along with the onion, carrot, celery and garlic.
Step 3
To the boiling water add the stock pot, tomato puree, cornflour, cranberry sauce, Henderson’s relish and sweetener. Stir to combine and pour into the pot along with the chopped tomatoes and stir.
Step 4
Press the cloves into the surface of the orange and nestle between the beef and veg. Add the cinnamon stick, star anise, thyme and rosemary.
Step 5
Cover with a lid and cook on low for 4 hours until the beef is tender, vegetables cooked and sauce reduced. Remove the orange, cinnamon and star anise and discard. Season to taste with salt and pepper and serve with mashed potatoes or your choice of accompaniment.
What could I serve with this Slow Cooker Mulled Wine Beef Stew?
Add some mash, or any of the following side dishes:
How do you know when Slow Cooker Mulled Wine Beef Stew is cooked?
You’ll need to cook this stew on low for around 4 hours, until the beef is cooked all the way through. It should be tender, and the sauce should have thickened and reduced.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Slow Cooker Mulled Wine Beef Stew in the fridge?
Please make sure that you eat this recipe within 4 hours of serving it.
If you have any leftovers, allow them to cool before popping them in a container with a lid and refrigerating. Leftovers can be kept in the fridge for around 3 days.
Can I freeze Slow Cooker Mulled Wine Beef Stew?
This recipe CAN be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Slow Cooker Mulled Wine Beef Stew?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight and reheat from chilled.
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Slow Cooker Mulled Wine Beef Stew
If you want your kitchen to smell like Christmas, leave this Slow Cooker Mulled Wine Beef Stew to simmer away for hours. Rich and flavourful, we’ve used festive fragrant spices including cinnamon, cloves and star anise. Trust us, a bowlful will have you feeling Christmassy in no time!
-
Prep Time
10 MINS
-
Cook Time
4 HR
- KCals 350
- Carbs 23G
Instructions
- Season the beef with salt and pepper. Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the beef and fry for 6-8 minutes until browned on all sides.
- Add the beef to the slow cooker pot along with the onion, carrot, celery and garlic.
- To the boiling water add the stock pot, tomato puree, cornflour, cranberry sauce, Henderson's relish and sweetener. Stir to combine and pour into the pot along with the chopped tomatoes and stir.
- Press the cloves into the surface of the orange and nestle between the beef and veg. Add the cinnamon stick, star anise, thyme and rosemary.
- Cover with a lid and cook on low for 4 hours until the beef is tender, vegetables cooked and sauce reduced. Remove the orange, cinnamon and star anise and discard. Season to taste with salt and pepper and serve with mashed potatoes or your choice of accompaniment.
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