Name: Slow-cooker beef, mushroom and red wine stew
Prep time: 10 min
Cook time: 485 min
Total time: 495 min
Yield: 6
Ingredients: 16 spring onions (400g); 2 tablespoon olive oil; 375 gram button mushrooms; 4 rindless bacon slices (260g), chopped coarsley; 3 clove garlic, crushed; 1 cup (250ml) dry red wine*; 1/4 cup (70g) tomato paste; 1/2 teaspoon caster (superfine) sugar; 1.2 kilogram gravy beef, chopped coarsely; 2 medium fennel bulbs (600g), sliced thickly; 1/2 cup coarsely chopped fresh flat-leaf parsley

Slow-cooker beef, mushroom and red wine stew

A perfect winter meal

Skip to Recipe

Serves 6

Prep

10M

Cook

8H 5M

Total

8H 15M

Warm, hearty and packed full of delicious ingredients, this beef and mushroom stew is slow-cooked in a fragrant red wine sauce to tender perfection.

Ingredients

16 spring onions (400g)

2 tablespoon olive oil

375 gram button mushrooms

4 rindless bacon slices (260g), chopped coarsley

3 clove garlic, crushed

1 cup (250ml) dry red wine*

1/4 cup (70g) tomato paste

1/2 teaspoon caster (superfine) sugar

1.2 kilogram gravy beef, chopped coarsely

2 medium fennel bulbs (600g), sliced thickly

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

slow-cooker beef, mushroom and red wine stew

Trim green ends from onions, leaving about 8cm of stems attached; trim roots.

Heat oil in a large frying pan; cook onions, mushrooms, bacon and garlic, stirring, until onion softens. Stir in wine, paste and sugar; bring to the boil, boil, uncovered, 2 minutes.

Place beef, fennel and onion mixture in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 8 hours.

Before serving, stir in parsley; season to taste.

Chuck steak or any stewing steak can be used instead of gravy beef. This recipe is not suitable to freeze.

*You can omit red wine in this recipe and replace with beef stock
Note

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Ingredients

Method

slow-cooker beef, mushroom and red wine stew

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