Matt Preston’s Slow Cooker Beef à la Mode – Elegant, Tender & Full of Flavor
Matt Preston’s Slow Cooker Beef à la Mode is a luxurious twist on a classic French dish—slow-cooked to perfection with tender beef, aromatic herbs, and a rich red wine sauce. This recipe transforms simple ingredients into a deeply flavorful, melt-in-your-mouth meal that’s perfect for cozy nights or special occasions. With the ease of a slow cooker and the sophistication of French cuisine, it’s a no-fuss way to impress at the dinner table.
Equipment
- Large frying pan (for browning)
- Slow cooker (5–6L capacity)
- Sharp chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups & spoons
Ingredients
- 1.5–1.8 kg beef cheeks, trimmed
- 150 g speck, diced (or pancetta/bacon)
- 8–10 shallots, peeled and halved
- 4 anchovy fillets
- 2 cups (500 ml) dry red wine (use one you’d drink)
- 2 tbsp red wine vinegar
- 2 bay leaves
- 4 whole cloves
- ¼ tsp freshly grated nutmeg
- 2 tbsp olive oil
- Salt & freshly ground black pepper, to taste
Instructions
- Prep: Trim beef cheeks, dice speck, peel and halve shallots.
- Brown beef: Heat olive oil in a large frying pan over medium-high heat. Season beef cheeks and brown on all sides. Transfer to slow cooker.
- Render speck: In the same pan, cook speck until lightly crisp. Add shallots, anchovies, bay leaves, cloves, and nutmeg. Stir until anchovies dissolve.
- Deglaze: Pour in red wine and vinegar, scraping up browned bits. Bring to a simmer.
- Assemble: Pour mixture over beef in slow cooker. Cover and cook on low for 6–8 hours or high for 4 hours, until beef is fork-tender.
- Serve: Remove bay leaves and cloves. Adjust seasoning. Serve with mashed potatoes, crusty bread, or roasted vegetables.
Notes
- Wine-free option: Replace wine with beef stock + 1 tbsp balsamic vinegar.
- Alternative cuts: Chuck roast or beef shanks work well.
- Vegetarian twist: Use mushrooms + lentils with vegetable stock.
- Gluten-free: Ensure stock and vinegar are certified GF; use cornstarch to thicken if needed.
- Make-ahead: Improves in flavor after a day; refrigerate up to 3 days or freeze up to 3 months.
- Bold Tip: Always brown the beef first — it’s the foundation of deep, complex flavor.