Slow-cooker Beef, Mushroom & Red Wine Casserole
This slow cooker casserole recipe will bring out the rich flavours of the beef and red wine perfectly. Just remember to leave plenty of time to bring out the flavours!
Ingredients
- 8 spring onion
- 2 tablespoons olive oil
- 375 grams button mushrooms, halved
- 4 slices rindless bacon, chopped
- 3 cloves garlic, crushed
- 1 cup dry red wine
- 1/4 cup tomato paste
- 1/2 tablespoons caster sugar
- 1.2 kilograms gravy beef, chopped 3 cm cubes
- 6 potatoes, halved
- 1/2 cup chopped Italian parsley
- 2 fennel bulbs, sliced
- 1/2 cup water
- 1 pinch salt and pepper
- 8 spring onion
- 2 tablespoons olive oil
- 375 grams button mushrooms, halved
- 4 slices rindless bacon, chopped
- 3 cloves garlic, crushed
- 1 cup dry red wine
- 1/4 cup tomato paste
- 1/2 tablespoons caster sugar
- 1.2 kilograms gravy beef, chopped 3 cm cubes
- 6 potatoes, halved
- 1/2 cup chopped Italian parsley
- 2 fennel bulbs, sliced
- 1/2 cup water
- 1 pinch salt and pepper
- Step 1 of 6Trim green tips from the spring onions, leaving about 8cm of stems attached. Trim the roots.
- Step 2 of 6Heat oil in a large frying pan over a medium heat. Cook the spring onion stems, mushrooms, bacon and garlic. Cook until onions soften, stirring frequently.
- Step 3 of 6Add in wine, tomato paste, water and sugar. Bring to a boil then cook uncovered for 2 minutes. Set aside.
- Step 4 of 6Place beef, fennel and the onion mixture in a slow cooker. Cook, covered, on low for 8 hours.
- Step 5 of 6When just about ready to serve, bring a pot of water to boil on high heat, add potatoes. Cook until semi-soft and drain.
- Step 6 of 6Serve casserole with potatoes on the side and sprinkle with parsley. Season with salt and pepper.
Method
- Step 1 of 6Trim green tips from the spring onions, leaving about 8cm of stems attached. Trim the roots.
- Step 2 of 6Heat oil in a large frying pan over a medium heat. Cook the spring onion stems, mushrooms, bacon and garlic. Cook until onions soften, stirring frequently.
- Step 3 of 6Add in wine, tomato paste, water and sugar. Bring to a boil then cook uncovered for 2 minutes. Set aside.
- Step 4 of 6Place beef, fennel and the onion mixture in a slow cooker. Cook, covered, on low for 8 hours.
- Step 5 of 6When just about ready to serve, bring a pot of water to boil on high heat, add potatoes. Cook until semi-soft and drain.
- Step 6 of 6Serve casserole with potatoes on the side and sprinkle with parsley. Season with salt and pepper.
Method
- Step 1 of 6Trim green tips from the spring onions, leaving about 8cm of stems attached. Trim the roots.
- Step 2 of 6Heat oil in a large frying pan over a medium heat. Cook the spring onion stems, mushrooms, bacon and garlic. Cook until onions soften, stirring frequently.
- Step 3 of 6Add in wine, tomato paste, water and sugar. Bring to a boil then cook uncovered for 2 minutes. Set aside.
- Step 4 of 6Place beef, fennel and the onion mixture in a slow cooker. Cook, covered, on low for 8 hours.
- Step 5 of 6When just about ready to serve, bring a pot of water to boil on high heat, add potatoes. Cook until semi-soft and drain.
- Step 6 of 6Serve casserole with potatoes on the side and sprinkle with parsley. Season with salt and pepper.