Slow-cooker Beef, Mushroom and Red Wine Casserole

Slow-cooker Beef, Mushroom and Red Wine Casserole

  • Preparation time

    10 mins
  • Cook time

    8 hrs
  • Serves 6

This slow cooker casserole recipe will bring out the rich flavours of the beef and red wine perfectly. Just remember to leave plenty of time to bring out the flavours!

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Spring onion - 6-8
  • Olive oil - 2 Tbsp
  • Button mushrooms, halved - 375 g
  • Rindless bacon slices, coarsely chopped - 4
  • Garlic, crushed - 3 cloves
  • Dry red wine - 1 cup
  • Tomato paste - ¹/₄  cup
  • Water - ¹/₂ cup
  • Caster sugar - ¹/₂ cup
  • Gravy beef, chopped in to 3cm cubes - 1.2 Kg
  • Fennel bulbs, thickly sliced - 2 medium
  • Potatoes, halved - 6 medium
  • Chopped Italian parsley - ¹/₂ cup
  • Salt and pepper


  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

This recipe was sent in by Food to Love.