Beef & Red Wine Casserole

Beef & Red Wine Casserole

For busy people everywhere! Just pop all the ingredients into a slow cooker and let it simmer away all day - your dinner will be ready when you get home!
ServesPrep / Cooking TimeDifficulty
4 6hrs in slow cooker 1

Use cheaper cuts of meat in any stew which is going to be slow cooked - not only does it save money but these cuts of meat are often much tastier!


If you don't have a slow cooker, use a conventional casserole pot in the oven on 150°C and cook for 2 hours



750g stewing beef, cut into chunks
1tbsp oil
2 tbsps flour
1 large onion or 4 shallots, chopped and sliced finely
2 large carrots, sliced
12 button mushrooms
1/4 pt of beef stock
1/4 pt of red wine
Sea salt and freshly ground black pepper


  • Over a medium heat, heat up a large fry pan and then add the oil and heat up until hot.
  • Roll the chunks of meat into the flour, coating all over.
  • Carefully place the meat into the frying pan and sear quickly as this helps to keep the juices in the meat and the flour helps to thicken the casserole up.
  • Place into your slow cooker.
  • Put the onion, carrots and mushrooms into the slow cooker with the meat.
  • Pour over the beef stock and the red wine, then season with the salt and pepper.
  • Set to the low setting for 6 hours (slower cooking on a lower heat will ensure that the meat is tender and melts in your mouth)
  • When the stew has finished cooking*, check that the juices are thickened.
  • If you think it could do with thickening up a little, take 1 tsp of cornflour, mix with a little cold water.
  • Pour into the slow cooker, mixing well. This will do the job and thicken the stew up.
  • To serve, place into large flat dishes or platters and serve with warm crusty bread.
  • Tip:
  • When the cooking time is up, test a piece of the meat to make sure it is tender and not chewy. If it is, it will need to go back on for another hour or so. If you think it needs a little more liquid, just add 3 or 4tbsp of beef stock
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