Slow Cooker Red Wine, Beef and Mushroom Casserole

Slow Cooker Red Wine, Beef and Mushroom Casserole

Serves 6

Maybe it’s because I grew up in a cold country or maybe it’s because my internal thermometer is stuffed but I love winter. Mostly I love it because of the food, because winter food is all about comfort, at least it is in our house anyway.

This slow cooker dish is simple, comforting and so delicious, it’s like giving your belly a huge hug and your house will smell ah-mazing.

Slow Cooker Red Wine, Beef and Mushroom Casserole

Ingredients

1.2kg chuck steak, roughly chopped

1/4 cup (35g) plain flour

2 tablespoons olive oil

1 brown onion, sliced

4 cloves garlic, crushed

4 slices rindless bacon, roughly chopped

1 cup (250ml) red wine

1/4 cup (70g) tomato paste

200g button mushrooms

1/2 teaspoon sugar

1/4 cup coarsely chopped flat leaf parsley, to serve

Slow Cooker Red Wine, Beef and Mushroom Casserole

How to

  1. Toss beef in flour to coat, shake off excess. Heat half the oil in a large frying pan and cook beef in batches until browned. Put the browned beef in the slow cooker.
  2. Heat the remaining oil in the same pan; fry onion, garlic and bacon, until the onion softens.
  3. Add the wine, tomato paste, sugar and mushroom and bring to the boil for 2 minutes.
  4. Transfer the onion mixture to the slow cooker and stir gently to combine. Cook covered, on LOW for 8 hours.
  5. Serve sprinkled with parsely and a generous side of parmesan mash.

Other info

Prep and cooking time: 8 hours and 30 minutes

Slow Cooker Red Wine, Beef and Mushroom Casserole