Need a beef stew recipe for the slow cooker? Any suggestions?!

[bytheMoonlight]

I want to make a stew Christmas eve in the slow cooker so would appreciate a really good recipe!

Also, could I leave the stew in the Fridge to reheat for the day after boxing day (when we are back to work and will not feel like cooking!)

i don't really use a recipe as such. add meat to slow cooker with some herbs and chopped onion and mushrooms and maybe 1 clove of garlic and teaspoon of mustard and some leaks if i have them and chopped bacon. could also add tin of chopped toms or a squirt of tom puree and load of red wine or beer. to thicken it towards the end i add gravy granules or you could use cornflower mixed with cold water.

stews reheated are even better but i personally wouldn't leave it that long - i would do on boxing day or prepare on boxing day and cook day after.

I don't have a slow-cooker but this is my standard beef stew....

Serves 4 - 6
2lbs Shin Beef with plenty of marbling, cut into a biggish dice
1 large onion, peeled and quartered
2 large carrots, peeled and cut into big chunks
2 thick slices smoked bacon, cut into cubes
1/2 lb button onions or shallots, peeled and left whole
1 glass red wine (about 1/4 pint)
1/4 pint water (probably not needed in a slow-cooker)
Dash of Lea and Perrins
1 tablespoon Tomato Puree
Plain flour, salt, pepper, thyme and bayleaf
Knob of beef dripping and some oil

• Place a tablespoon or two of plain flour in a plastic bag with plenty of salt and pepper. Add the beef cubes and shake it all about until everything is nicely coated with seasoned flour
• Fry off the beef cubes a few at a time in a combination of dripping and oil until dark brown all over, remove with a slotted spoon, and add to the cooking dish
• Fry off the onion quarters, whole button onions and bacon bits in the same fat until browned, remove with a slotted spoon and add to the pot
• Add the carrot chunks to the pot, give everything a little stir and tuck the bayleaves and thyme in with the contents
• Now add the glass of red wine, water, Lea & Perrins and tomato puree to the frying pan contents and scrape up all the juices and caramelised bits. Put this in the pot and cover with a well-fitting lid
• Cook in a conventional oven at Gas 1 (130C) for about 3 hours. Stir occasionally in the last hour of the cooking time. Slow-cooker timing... see instructions.

If anything it's better reheated next day :)