Slow Cooker Beef With Red Sauce 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.

SLOW-COOKER BEEF WITH RED SAUCE

Steps:

• In a small bowl, combine the first 9 ingredients; set aside. , Place beef and onion in a 4-qt. slow cooker; rub beef with spice mixture. Pour tomatoes over the top; sprinkle with vinegar, gingersnaps and garlic., Cover and cook on low for 8-10 hours or until meat is tender. Stir in sugar. Serve with noodles.

SLOW COOKER BEEF TIPS

Steps:

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.

SLOW-COOKED BEEF IN RED SAUCE

Steps:

• Prepare a grill for medium-high heat. Toast the guajillo chiles, california chiles, and chiles de arbol on the grill until they are charred in spots, 8 to 10 minutes. Set aside to cool, then remove the stems and seeds and cut them in half. Put aside 6 guajillo halves. Soak the rest of the chiles in water, 10 to 15 minutes.
• Meanwhile, add the coriander, cumin, oregano, peppercorns, allspice, ginger, cloves, bay leaves, garlic and onion to a blender, and add enough of the soaked chiles to come about halfway up the blender cup. Add 1/2 cup of the chile soaking liquid and 1 cup water and process until very well blended and runny. Transfer to a large bowl. Blend the remaining soaked chiles with more water as needed.
• Heat 1/2 cup canola oil in a large saucepan over medium heat, then add the blended chile sauce and cook until it begins to simmer, about 5 minutes. Remove from the heat and set aside.
• Bring 1/2 gallon of water to a boil in a large pot.
• Meanwhile, sprinkle the beef shanks on both sides with a pinch of salt. Heat the remaining 1/2 cup oil in a large, heavy skillet over very-high heat, then sear the beef shanks until a golden crust is formed, 2 to 3 minutes on each side. Transfer the seared shanks to the pot of boiling water, then add the sauce and reserved 6 chile halves. Add the remaining 1/2 cup kosher salt to the mixture and boil over medium heat, uncovered, until the sauce reduces, 20 to 30 minutes. Cover and simmer over low heat until the meat is fork-tender, about 1 hour. Taste the sauce and add salt as needed.

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.

SLOW-COOKED BEEF SHORT RIBS WITH RED WINE SAUCE

Steps:

• Mix flour, salt & pepper. Coat ribs with the mixture.
• In a large skillet, heat olive oil over med-high heat and brown the short ribs on all sides.
• In a crock pot, combine onions, 1 cup of red wine, chili sauce, brown sugar, vinegar, Worcestershire, dry mustard & chili powder. Add ribs to the mixture.
• Cover & cook on low for 6 hours.
• Remove ribs to a platter and keep warm.
• Turn crockpot to high and add remaining flour and red wine. Cook 10 minutes or until thoroughly combined and sauce has thickened.
• Pour sauce over ribs and serve immediately!

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.