Name: Orange and Rosemary Slow-Cooked Beef Recipe
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 3
Ingredients: 500 g diced beef; 1 tbs olive oil; 3 carrots sliced; 4 celery stalks sliced; 1 swede small thinly sliced; 1 tsp margarine; 1 tbs wholemeal plain flour; 750.00 ml chicken stock (liquid); 1 orange juiced zested; 3 tbs fresh rosemary; 300 g spirals pasta shapes *to serve

by Redshoes1 Last updated on 05/09/2025

Everyone loves this flavour combination. Your kitchen will smell amazing.

- Redshoes1

Ingredients

500 g diced beef
1 tbs olive oil
3 carrots sliced
4 celery stalks sliced
1 swede small thinly sliced
1 tsp margarine
1 tbs wholemeal plain flour
3 cups chicken stock (liquid)
1 orange juiced zested
3 tbs fresh rosemary
300 g spirals pasta shapes *to serve

Method

Step 1

Brown the beef in oil in a pan with the orange rind and 2 tablespoon rosemary. Add to slow cooker.
Step 2

In the same pan, add 1 cup stock, carrots, celery and Swede and cook until tender. Add to slow cooker.
Step 3

In a microwave safe jug, make a roux with the margarine and flour. Slowly add 1 cup stock whilst stirring ensuring it is smooth.
Step 4

Place in microwave to thicken for 1-2 minutes. Pour into slow cooker.
Step 5

Mix the ingredients in the slow cooker, add extra orange rind and the juice, remaining stock and extra rosemary paste.
Step 6

Cook on auto for 7 hours, 5 hours on high or up to 12 hours on low.
Step 7

Serve with spiral pasta.