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

Rich, hearty and oh-so good.

beef stew and casserole recipes — Slow-cooker beef, mushroom and red wine stew

Serves 6

Prep

10M

Cook

8H 5M

Total

8H 15M

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Warm, hearty and packed with mushrooms and bacon, this beef stew is slow-cooked in a fragrant red wine sauce to tender perfection.

Looking for more beef stews or more slow cooker recipes?

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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