RED WINE ROAST BEEF SLOW COOKER RECIPES

Name: Beef in Red Wine (Slow Cooker)
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: Serves 2

BEEF IN RED WINE (SLOW COOKER) | BBC GOOD FOOD

Slow Cooker recipe. Cooking time 7-10 hours on low.

Provided by ElliotCranmer

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours

Yield Serves 2

Ingredients

Steps:

Pre-heat the slow cooker on high.
Heat the oil and butter in a frying pan, and fry the bacon and garlic gently for 2-3 minutes.
Add the beef and stir over a low heat until lightly browned on all sides.
Stir in the flour, then slowly add the red wine, stirring until well blended. Add the bay leave, onions and seasoning. Bring to the boil, then transfer to the slow cooker.
Cook on low for 7-10 hours.
Discard the bay leave and season to taste.

BEST SLOW-COOKER RED WINE BEEF STEW - HOW TO MAKE RED …

Best Slow-Cooker Red Wine Beef Stew - How to Make Red … image

Get our best recipe to make slow-cooker red wine beef stew.

Provided by Marian Cooper Cairns

Categories dinner

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 c. beef stock
3 tbsp. all-purpose flour
2 tsp. Dijon mustard
1 lb. carrots, cut into 2-inch pieces
1 (8-ounce) package cremini mushrooms, halved if large
1 large red onion, cut into wedges
2 large celery ribs, cut into 2-inch pieces
4 cloves garlic, chopped
6 sprigs thyme
1 tbsp. canola oil
3 lb. pot roast, trimmed and cut into 4 pieces
Kosher salt and freshly ground black pepper
1/4 c. tomato paste
1 c. dry red wine
1 tbsp. unsalted butter
Chopped fresh flat-leaf parsley, for serving

Steps:

Whisk together stock, flour, and mustard in a 6-quart slow cooker. Add carrots, mushrooms, onion, celery, garlic, and thyme; stir to combine. Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Remove to slow cooker. Add tomato paste to skillet and cook, stirring, 1 minute. Add wine and cook, scraping up browned bits, 30 seconds; add to slow cooker. Cover and cook until beef is tender, on low heat 7 to 8 hours or high for 5 to 6 hours. Discard thyme. Remove beef and shred with 2 forks; return to cooker. Stir in butter. Serve topped with parsley.

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