Slow Cooker French Ham Steak Stew
Tender ham steak stew slow-cooked with onions, tomatoes, herbs and a splash of rosé, finished with cream for a velvety sauce. Easy, hands-off comfort food.
Ingredients
- 1 onion chopped
- 2 ¼ pound ham steaks cut into cubes of 1 x 1 inch (2 x 2 cm)
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup rose wine
- 2 tomatoes cut into quarters
- 3 sprigs Fresh Parsley fresh
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup water
- 2 beef stock cubes
- 2 bay leaves
- 3 cloves
- ½ cup heavy cream
Ingredients you need per step are listed below the step in Italic
Instructions
- Place chopped onion at the bottom of the slow cooker.1 onion
- Add the meat to the slow cooker. Sprinkle the meat with flour, salt, and pepper. Give it a stir.2 ¼ pound ham steaks, 3 tablespoons all-purpose flour, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Pour the rosé into the slow cooker. Mix everything.½ cup rose wine
- Add tomatoes and water. Add parsley, thyme and rosemary sprigs.2 tomatoes, 3 sprigs Fresh Parsley, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 cup water
- Crumble stock cubes over the meat and stir well.2 beef stock cubes
- Stick cloves into the bay leaves and place on top.2 bay leaves, 3 cloves
- Cook on LOW for 6 hours.
- Remove bay leaves and herb sprigs.
- Temper the cream: mix cream with a small portion of hot sauce, then pour it into the slow cooker and stir well.½ cup heavy cream
- Cook 30 minutes more, covered, to let the flavors settle.
- Serve with pasta, bread, or potatoes.
NOTES
1. Meat options: Ham steaks are juicy and soft. You can swap with pork tenderloin or pork shoulder. Beef steaks work too (cook longer—about 8 hours on LOW). Chicken fillet is possible, but the flavor will change.
2. Wine: Rosé can be replaced with dry white wine. No wine? Use the same amount of water instead.
3. Don’t “2x” a slow cooker: If you double the meat, add about ½ cup (120 ml) extra water (instead of 1 cup of water and ½ cup of wine).
4. Slow cooker settings: LOW 6 hours or HIGH 4 hours.
5. Storage:
- Fridge: Cool quickly, cover, and refrigerate up to 2 days.
- Freezer: Not recommended; cream-based sauces can curdle after freezing.
- Reheat: Warm in a pan with about 2 tablespoons of water, stirring until hot.
Nutrition
Calories: 324kcal | Carbohydrates: 8g | Protein: 35g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 99mg | Sodium: 2589mg | Fiber: 1g | Sugar: 3g | Vitamin A: 699IU | Vitamin C: 63mg | Iron: 2mg
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