Beef In Red Wine Slow Cooker Food

SLOW COOKER BEEF TOPSIDE WITH RED WINE GRAVY

Steps:

• Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
• Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
• Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.

BEEF IN RED WINE (SLOW COOKER)

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.

SLOW COOKER ROAST BEEF WITH RED WINE

Steps:

• Marinate beef in wine in resealable plastic bag in refrigerator up to 24 hours, turning bag occasionally.
• Drain beef; reserve marinade. Pat beef dry. Heat slow cooker to high. Add consomme, onions and mushrooms.
• Cook bacon in large skillet over medium heat 3-5 minutes or until browned. Drain on paper towels, reserving drippings in skillet. Add bacon to slow cooker.
• Combine flour, pepper, onion powder and garlic powder in large bag. Add beef; shake to coat. Remove beef; reserve flour mixture.
• Cook beef in bacon drippings in batches over medium-high heat 3-5 minutes until browned on all sides. Place in slow cooker.
• Add reserved flour mixture to drippings in skillet; cook and stir over medium heat 1 minute. Add 1 cup of the reserved marinade; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Pour into slow cooker.
• Add remaining marinade and thyme to slow cooker. Cook over low heat 7-9 hours or until beef is tender. Remove beef and vegetables. Pour liquid into large skillet; boil over high heat 3 minutes or until slightly thickened. Pour over beef and vegetables.

SLOW-COOKER RED WINE-BEEF STEW

Steps:

• Heat oil in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until evenly browned, stirring frequently. Spoon into slow cooker sprayed with cooking spray. Add vegetables and bouillon cubes; stir.
• Mix tomato paste, wine and A.1. until blended; pour over ingredients in slow cooker. Top with bay leaves; cover with lid.
• Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours). Remove and discard bay leaves, then remove 1/2 cup cooking liquid from slow cooker; mix with flour until blended. Return to slow cooker; mix well. Cook, covered, on HIGH 30 min. or until sauce is thickened. Stir before serving.

SLOW COOKER BEEF STEW WITH RED WINE

Steps:

• Spray a slow cooker with cooking spray and place meat inside.
• Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
• Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.