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Slow Cooker Beef in Red Wine Recipe
Serves 2-3
Cooking time 5-6 hours on low
Ingredients:
500-600g (1 lb) Featherblade beef
150 ml (5 oz) red wine
100 ml (1/3 cup) water
I tablespoon garlic olive oil
I teaspoon each chopped thyme and parsley
2 brown onions
200 gram (7-8 oz.) chestnut mushrooms
1tablespoon tomato ketchup
1 tablespoon tamarind sauce (optional, or replace with splash of Worcestershire sauce)
2 Knorr beef stock cubes
2 tablespoon cornflour
Method:
– Set slow cooker to low
– Peel and slice onions, place in s/c, toss in garlic oil and season
– Lie beef on top
– Mix together cornflour with a tablespoon of water, return paste to wine and add water
– Whisk ketchup, tamarind and sugar into wine & water
– Pour wine mix over beef and crumble stock cubes over
– Cook for 5 hours.
– Meanwhile, clean and thickly slice mushrooms and sear on high heat until toffee brown in colour, add to s/c
– Cook for a further hour.
– Check seasoning and thicken sauce if necessary
– Slice beef thickly across grain and serve with mashed potato and greens of choice with the beef gravy and onions/mushrooms.
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