Slow Cooker Beef & Red Wine Casserole

Submitted by Tiffany Huston

Slow Cooker Beef and Red Wine Casserole

5 from 1 vote
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8


  • 800g gravy steak, cut into 4cm cubes
  • 3 x carrots
  • 2 x stick of celery
  • 5 x eschallot, if big cut in half
  • 4 x garlic, crushed
  • 200g button mushrooms
  • 1&1/2 cups red wine
  • 2 cups beef stock
  • 3 Tbsp Worcestershire Sauce
  • 2 Tbsp Tomato Paste
  • 3 Tbsp Gravy Powder
  • 1 Tsp Vegemite
  • 3 sprigs Thyme
  • 2 Bay Leaf


  • Season 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.
  • Cook eschallot, carrot, garlic, mushroom & thyme for approx 5 mins. Add wine, cook for 2 mins or until reduced a little.
  • Add tomato paste, Vegemite, Worcestershire sauce & 1 x Tbsp of the gravy powder & stir to combine.
  • Add stock & wine, bring to a simmer.
  • Return beef (or if using a seperate pan to cook these put all ingredients into S.C).
  • Cook on low for 6hrs.
  • Half hour before ready add the remaining 2Tbsp of gravy powder to thicken.
  • I served with garlic mash

3 thoughts on “Slow Cooker Beef & Red Wine Casserole”

  1. 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 ?.

  2. 5 stars
    I tried this recipe for the first time today and my husband and I really enjoyed it. It has so much flavour. I didn’t brown anything first or simmer the wine down first so I suspect that made ours a little bit thinner but I took the lid off and turned it up to high for the last half hour when I added the Gravox. I would definitely make this one again

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