Slow cooker beef and red wine casserole

I have been under the weather for the last couple of weeks – the whole family have actually – and so on Friday I decided we all needed a hearty home cooked meal with lots of veggies to try and refuel. I worked from home on Friday and so was able to prep this in the morning and have it bubbling away all day while I worked amongst the amazing smells wafting from my kitchen.

The great thing about slow cookers, in addition to the fact that dinner effectively cooks itself, is that you can use cheaper cuts of meat and they will tenderise over the long and slow cooking time! Cheap and easy dinner? Win-Win!

I know a lot of people chuck everything in the slow cooker uncooked, but as you will see in this recipe, I like to brown the meat and onions for a few minutes in a fry pan before I transfer to the slow cooker. It only takes a few extra minutes and I just find the flavour is so much better and the meat is so much more tender having been sealed first.


1 tbsp olive oil
800g blade steak, trimmed and diced
1 onion, sliced into wedges
2 cloves of garlic, diced
250 ml red wine
600 ml beef stock
2 tbsp tomato paste
400g can chopped tomatoes
2 tbsp flour
2 tsp dried basil
1 tsp dried oregano
2 dried bay leaves
2 carrots, roughly chopped
200g mushrooms, cut into wedges
2 potatoes, diced
150g green beans, topped and tailed and chopped
salt and pepper to taste

Prep time: 20 mins
Cook time 7.5 hours (medium)
Serves: 4 adult serves


Trim fat off steak and dice.

Heat oil in a large heavy based saucepan and cook steak, seasoning with a little bit of salt and pepper as you cook.


Add the garlic and onion and stir through, allowing to cook 2-3 minutes until softened slightly.


Pour in the red wine, followed by the beef stock, allow to simmer for a couple of minutes and then add the flour and stir through. Allow to simmer an additional few minutes.


Add the tomato paste and canned tomatoes and stir through. Allow to simmer a couple of minutes then transfer to the slow cooker pot.


Into the slow cooker pot, add the carrots, mushrooms, potatoes, dried herbs and bay leaves. Stir through to combine, pop the lid on the slow cooker and set on medium for 7.5 hours.


About 45 minutes before the end of the cooking time, add the trimmed beans. Stir through and allow to cook for the remaining time.


Once cooked, taste and adjust seasoning as required. Serve with your carb of choice – rice, mashed potato or even pasta! Enjoy! 💜





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