Slow Cooker Beef & Red Wine Casserole
June 30, 2021
- Prep: 10 mins
- Cook: 6 hrs
-
10 mins
6 hrs
6 hrs 10 mins
- Yields: Serves 6-8
Directions
1Season meat & sear for approx 5mins (totally your choice - can just throw in, I have a slow cooker with sear function so it’s easy). Remove to a plate.
2Cook eschallot, carrot, garlic, mushroom & thyme for approx 5 mins. Add wine, cook for 2 mins or until reduced a little.
3Add tomato paste, Vegemite, Worcestershire sauce & 1 x Tbsp of the gravy powder & stir to combine.
4Add stock & wine, bring to a simmer.
5Return beef (or if using a seperate pan to cook these put all ingredients into S.C).
6Cook on low for 6hrs.
7Half hour before ready add the remaining 2Tbsp of gravy powder to thicken.
8I served with garlic mash
9
Submitted by Tiffany Huston
2 Reviews
Tiffany
June 30, 2021
I am the author of this recipe & after having left overs the next day (which tastes even better), I would actually add more mushrooms (maybe double to 200g) & an extra 1/2-1 carrot 😊.
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Paulene @ Slow Cooker Central
July 1, 2021
I’ve edited your recipe to reflect this now 🙂