June 30, 2021
6 hrs 10 mins
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
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
Submitted by Tiffany Huston
July 1, 2021
I’ve edited your recipe to reflect this now 🙂
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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