Marmite: do you love it or hate it? Either way, we think everyone will enjoy this slow cooker marmite beef stew! This hearty and comforting dish is a fusion of tender beef and the deep, rich, salty flavours of Marmite. We think they complement each other perfectly. So, whether you’re a Marmite enthusiast or simply seeking a new stew recipe, this dish definitely worth a try.
We’ve tried and tested this recipe with a few different tweaks before bringing it to you. We definitely think it works best with a low-salt beef stock, just because marmite is quite salty too. However, it’s still good with a normal stock – so it isn’t an essential. For the beer, anything dark works well – an ale, bitter or stout.
We recommend taking the time to coat the beef in flour (mixed with pepper) and browning it upfront. Firstly, it adds some great colour and flavour to the beef. Secondly, it helps to thicken the sauce slightly as it cooks. However, this stew is intentionally a bit thinner than others we make If you’d rather a thicker sauce, you could add a small amount of some cornflour and water slurry at the end. You could even add other veggies, potatoes or barley to the stew as well.
To serve, we recommend a slightly sweeter variation of mashed potato. You could use sweet potatoes, or swede and carrots. It will provide a brilliant balance to the rich stew. Of course, normal creamy mashed potatoes will always work well, or you could just serve with a couple of slices of crusty bread.
Slow Cooker Marmite Beef Stew
- Slow Cooker
- Frying Pan
- 400 g Beef braising steak cubed
- 2 tbsp Oil for browning the beef
- 2-3 tbsp Flour for coating the beef
- pinch Black pepper for adding to the flour
- 500 ml Beer ale or stout
- 2 tbsp Marmite
- 1 Low salt beef stock cube without water
- 2 cloves Garlic minced
- 2 Carrots sliced
- 2 Bay leaves optional
- Coat the cubed beef in flour and add black pepper
- In a hot pan with a little oil, lightly brown the beef for a few minutes
- In the slow cooker combine the browned beef, beer, marmite, carrots and garlic. Crumble in a low salt beef stock cube, without adding any more liquid. Optionally add some bay leaves.
- Cook on high for 3-4 hours or low for 7-8 for best results.
- After slow cooking, remove the bay leaves and serve.
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice and potatoes are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Why not try?
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