Slow Cooker Beef Recipes - Beef in Red Wine & Onions
Ingredients
1kg rump steak
2 tbsp vegetable oil
200g unsmoked streaky bacon (chopped)
chopped onion
1 crushed clove of garlic (optional)
2 tbsp plain flour
300ml red wine
1 bay leaf
12 small whole onions
1 chopped carrot
salt and freshly ground black pepper
Method
Trim any excess fat off the steak and cut into 2 cm cubes. Heat
the oil in a large pan and brown the meat on all sides. Transfer to
the slow cooker bowl.
Gently fry the bacon, carrot, onion and garlic for about 2 – 3 minutes.
Stir in the flour, then slowly add the red wine, and mix until well
blended.
Bring the boil, stirring continuously, and then add the bay
leaf, onions and seasoning.
Transfer to the slow cooker bowl and mix well.
Set to low and cook for 7 – 9 hours.
Serving suggestion:
Serve with new potatoes. If the gravy is too thin, transfer to a pan
and thicken using a little cornflour.
Comments page 2 of 2
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Traci
Posted 4 days ago
I swapped the onions for mushrooms, added more wine and hot water to make more sauce as it looked too thick and I have to say it was delcious! Making it again as it was a huge hit with my family!
The LOW setting is about 200 degrees, and the HIGH setting is about 300
degrees. Note that both of these temps are well above the minimum safe
temperature of 140 degrees.
Only fill the crockpot one half to two thirds full. The foods will not
cook properly if the appliance is filled to the brim. If the food and liquid
level is lower, the foods will cook too quickly.
Foods cooked on the bottom of the slow cooker cook faster and will be
moister because they are immersed in the simmering liquid.
Don't lift the lid to stir, especially if you are cooking on the low
setting. Each time you lift the lid, enough heat will escape that the
cooking time should be extended by 20 minutes to half an hour.
