Slow-cooked beef with red wine and onions

Author: Laura Faire - Chef, recipe writer and food stylist

Photographer: Carolyn Robertson

First published: Jun 2012

Serves: 6

Time to make: 8 hrs 15 mins

Hands-on time: 15 mins

Total cost: $25.74 / $4.29 per serve

(at time of publication)

Ingredients

More weights & measures

1 tablespoon vegetable oil
900g piece chuck steak or bolar beef, fat trimmed
2 carrots, chopped
2 stalks celery chopped
3 cloves garlic chopped
2 sprigs fresh thyme
2 bay leaves
1 cup (100g) caramelised onion or ¼ cup (75g) onion marmalade
1 cup red wine
1 cup salt-reduced liquid beef stock or water
2 tablespoons cornflourcornstarchX (optional)
4 cups baby spinach
4 cups mashed-with-skin-on potatoes, to serve

Instructions

1 Turn slow cooker on to low. Heat oil in a frying pan and brown beef.

2 Place all the remaining ingredients except cornflour and spinach in slow cooker with meat.

3 Cover with lid and cook for 7-8 hours until beef is tender. If possible, turn beef over half-way through so that beef is totally covered with liquid.

4 If casserole needs thickening, in the final moments take a little sauce from dish, mix with cornflour to form a paste then stir paste into slow cooker mixture.

5 Use a carving knife and fork to break beef in chunks.

6 Fold spinach through beef casserole and when just wilted serve with mashed potatoes.

Variations

Make it gluten free: Check onion jam, stock and cornflour are gluten free.

Nutrition Info (per serve)

Calories 361cal

Kilojoules 1510kJ

Protein 38g

Total fat 11g

–Saturated fat 3g

Carbohydrates 20g

–Sugars 6g

Dietary fibre 3g

Sodium 310mg

Calcium 80mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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