Slow cooker beef stew
A slow cooked beef and vegetable stew with potatoes, carrots and onion.
Allergens: contains celery, cereals containing gluten. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 10g sugars · 8g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
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| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Beef minceuse 500g | £6.75500g · £1.35 per 100g | 2 × £2.55250g · £1.02 per 100g | £5.05500g · £1.01 per 100g |
| Potatoespack 2kg · use 800g | £1.56£0.08 per 100g | £1.85£0.09 per 100g | £1.85£0.09 per 100g |
| Onionpack 1kg · use 200g | £0.95£0.10 per 100g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotsuse 250g | £0.55500g · £0.11 per 100g | £1.00400g · £0.25 per 100g | £0.44500g · £0.09 per 100g |
| Celery sticksuse 150g | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g |
| Chopped tomatoesuse 400g | 2 × £0.45227g | £0.45400g | 2 × £0.39220g · £0.18 per 100g |
| Plain flouruse 30g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g | £0.53480g · £0.11 per 100g |
| Basket total (full packs) | £12.41 | £10.70 | £10.50 |
| Cost of what this recipe uses | £9.21 | £7.66 | £7.49 |
| Per serving | £2.30 | £1.92 | £1.87 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep the vegetables. Peel and chop the onion into large chunks. Peel and chop the carrots into large chunks. Chop the celery sticks into large chunks. Peel and chop the potatoes into large chunks. Season the potatoes with salt and black pepper. 10 minutes
- Brown the beef mince. Heat a large frying pan over medium heat. Add the beef mince and cook, breaking it up with a wooden spoon, until browned. Drain off any excess fat. 10 minutes
- Make the roux. In the same pan, add the flour and stir for 1-2 minutes until it forms a paste. Cook for a further 1-2 minutes until it turns a light golden colour. 5 minutes
- Add the vegetables and tomatoes. Transfer the beef and roux to a slow cooker. Add the chopped onion, carrots, celery sticks, and chopped tomatoes. Stir well to combine. Season with salt and black pepper. 5 minutes
- Add the potatoes and cook. Add the potatoes to the slow cooker. Stir well to combine. Cook on low for 6-7 hours or until the potatoes are tender and the stew is thickened. 420 minutes
- Taste and adjust. Taste the stew and adjust the seasoning if necessary. If the stew is too thick, add a little water or stock to loosen it. 5 minutes
- Serve. Ladle the stew into bowls and serve with crusty bread or buttered noodles. 5 minutes
Tips
- To make it cheaper, use cheaper cuts of beef or swap the beef for lamb or pork.
- To batch-cook and portion it for the week, cook the stew as usual and then portion it into airtight containers. Freeze the portions as soon as possible. Defrost in the fridge and eat within 24 hours.
- To reheat it safely, reheat the stew in a pan over medium heat until steaming hot throughout. Reheat only once, and eat within 24 hours.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Beef mince · about 500g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Beef and Bean Chili, Beef & Potato. - Potatoes · about 1.2kg left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Beef & Potato. - Onion · about 800g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 250g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Sausage and bean casserole. - Celery sticks · about 350g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree. - Plain flour · about 1.47kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Salmon with New Potatoes, Cinnamon Rolls, Chocolate Cupcakes.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).