Slow-cooker Beef, Mushroom and Red Wine Casserole

clock 10 minutes + 8 hours bowl Serves 6


  • 6-8 spring onion
  • 2 Tbsp olive oil
  • 375 g button mushrooms, halved
  • 4 rindless bacon slices, coarsely chopped
  • 3 cloves garlic, crushed
  • 1 cup dry red wine
  • ¹/₄ cup tomato paste
  • ¹/₂ cup water
  • ¹/₂ cup caster sugar
  • 1.2 Kg gravy beef, chopped in to 3cm cubes
  • 2 medium fennel bulbs, thickly sliced
  • 6 medium potatoes, halved
  • ¹/₂ cup chopped Italian parsley
  • Salt and pepper
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  • 1. Trim green tips from the spring onions, leaving about 8cm of stems attached. Trim the roots.

  • 2. Heat oil in a large frying pan over a medium heat. Cook the spring onion stems, mushrooms, bacon and garlic. Cook until onions soften, stirring frequently.

  • 3. Add in wine, tomato paste, water and sugar. Bring to a boil then cook uncovered for 2 minutes. Set aside.

  • 4. Place beef, fennel and the onion mixture in a slow cooker. Cook, covered, on low for 8 hours.

  • 5. When just about ready to serve, bring a pot of water to boil on high heat, add potatoes. Cook until semi-soft and drain.

  • 6. Serve casserole with potatoes on the side and sprinkle with parsley. Season with salt and pepper.

  • Tip: You could also use chuck steak or any stewing steak instead of gravy beef

By Food to Love

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