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.
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Laura
Posted 23 hours ago
Added some beef stock and chopped mushrooms, served with freshly baked bread.... Mmmm lovely!
Luzanne
Posted 23 days ago
Lovely, rich dish!! Unfortunately mine boiled dry and burned a bit too?!? Add more liquid!!
hayley
Posted 29 days ago
I half done half a batch with 200ml of red wine and it doesn't look enough sauce. Should I add some other liquid? Maybe Gemma has same problem as me - not enough liquid? Any thoughts.
gemma
Posted 29 days ago
y is mine boiling dry and burning ?
Marcus
Posted 43 days ago
Wonderful! I swapped the small onions for mushrooms (just a personal preference) but will definitely make it again! It made 3-4 large portions for me
Slowcooker Guy
Posted 44 days ago
This will server 4-6 people depending on how hungry they are.
Lisa
Posted 44 days ago
hi, new to slow cookers, but this looks good. but does anyone know how much this recipe makes/ how many it serves?
denise
Posted 44 days ago
hi can u make this dish with an alternative to the red wine
gail
Posted 45 days ago
tried this recipe and it was lovely will b making it again
Kate
Posted 59 days ago
For thinker gravy dredge the meat in flour before browning.
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.
