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Beef & Red Wine Casserole

Really hard to get a pretty picture but I assure you, this tastes so good! Beef & Red Wine Casserole.

Ingredients:
800g gravy steak, cut into 4cm cubes
2 x carrots
2 x stick of celery
5 x eschallot, if big cut in half
4 x garlic, crushed
100g 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

Method:
Season meat & sear for approx 5mins (totally your choice – can just throw in, I have a S.C 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.

By Tiffany Huston

  1. SLOW COOKER FUDGE EFFORTS 

2.Slow Cooked Mongolian Beef

3. BAILEYS MALTESER FUDGE 

4. SLOW COOKER SAVOURY BREAD

beef and red wine casserole with dumplings
beef and red wine casserole packet mix

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