Submitted by Tiffany Huston
Slow Cooker Beef and Red Wine Casserole
Ingredients
- 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
Instructions
- 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
Tried this recipe?Scroll Down To Share What You Think
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 ?.
I’ve edited your recipe to reflect this now 🙂
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
What do I do with the celery and bay leaf?
Hi Nathan … In step 5 where it says add all ingredients 🙂
This was so delicious. I didn’t add the extra beef stock because I always find my SC makes enough liquid. I added a load of black peppercorns. Then 30 minutes before I put some gnocchi on top.
Was a very flavoursome dinner. YUM
Thanks for your wonderful feedback Margaret 🙂
Great recipe. I increased the wine to 2 1/2 cups & didn’t add any stock – also added more mushrooms. Will be a regular in our house.
That’s some great feedback! Thanks for your fab 5-star review Jackie! 🙂