Friday, March 22, 2013

family noms: slow cooker beef and red wine stew

autumn's here! the days are cooling down, and the time is right for stews, soups, and other warming meals. which means it's time to crack out the slow cooker.
i LOVE the slow cooker. it's the ideal way to cook when your largest chunk of free time in any given day is the baby's nap time.

slow cooker beef and red wine stew


3 middle rashers of bacon, chopped
2 brown onions, chopped
700g beef blade steak, cut into roughly 3cm cubes
4 small potatoes, diced
1 large swede, peeled and diced (this kind, not this kind)
1 medium carrot, chopped
200g cauliflower florets
200g green beans, chopped
1 bottle of red wine (don't panic! the alcohol cooks off, so you won't intoxicate your family!)
3 cups stock (preferably beef, though chicken or vegetable are also fine)
2 tbsp worcestershire sauce
6 tbsp plain flour
approx 2tbsp olive oil


  • coat beef in flour, and set aside, reserving excess flour for later.
  • drizzle 1tbsp olive oil into a frying pan, and sauté bacon and onions together until onions go glassy. place these in the slow cooker bowl.
  • place some more olive oil in the same pan, brown beef in batches, and add it to the slow cooker bowl as you go.
  • place all vegetables, wine, worcestershire sauce, and stock in the slow cooker, and cook on high setting for 1 hour.
  • reduce heat to low setting, and continue to cook for a further 4-5 hours.
  • approx 20 mins before you are ready to eat, scoop out a few spoonfuls of the liquid, and add it to your reserved flour, mix into a paste, and then stir this through the stew. this will help it to thicken.
serve with mashed potato, and steamed greens.

as with all soups and stews, there's a lot of room for flexibility with this recipe. for example, the root vegetables that i have suggested add up to about 1kg in weight. you could make that amount up in any combination of root veg, including turnip, or sweet potato.

you don't have to use blade steak. i use it because it's a good, cheap, tasty, stewing cut.

as you use a whole bottle of the stuff, there's no need to use expensive wine for this. it cooks long enough for the quality not to matter that much - i usually use a $5-$10 bottle from the supermarket and it's always delicious.

1 comment:

  1. This sounds lovely. I'm very much into batch cooking that I can freeze and am adding this to next weeks cookup.