Beef In Red Wine

Prep Time
Cook Time
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"From our weekday newspaper The West Australian and their winter comfort feature. Times are estimated."

Original recipe yields 6-8 servings


  • Serving Size: 1 (645.9 g)
  • Calories 1389.2
  • Total Fat - 100.3 g
  • Saturated Fat - 35.1 g
  • Cholesterol - 376.7 mg
  • Sodium - 1653.4 mg
  • Total Carbohydrate - 22.4 g
  • Dietary Fiber - 4.4 g
  • Sugars - 6.1 g
  • Protein - 92.6 g
  • Calcium - 132.6 mg
  • Iron - 8.4 mg
  • Vitamin C - 9.1 mg
  • Thiamin - 0.7 mg

Step 1

Toss beef in flour seasoned with salt and pepper and shake off excess, reserving remainder.

Step 2

Heat one tablespoon of the oil in a large, non-stick frying pan over a high heat and add beef in batches, adding one tablespoon of remaining oil with each batch and cook, turning occasionally, until browned all over and then transfer to a removable bowl of a 5 to 6-litre capacity slow cooker and sprinkle with reserved flour.

Step 3

Add onions, bacon and garlic to same pan over a medium heat and cook, stirring occasionally, until browned and then transfer to slow cooker.

Step 4

Add wine to frying pan and stir until boiling and then transfer to slow cooker with carrots, stock, thyme and bay leaf and season with salt and pepper and cover with lid and cook on low for about 7 hours, or until beef is tender.

Step 5

Serve with mashed potato and garnish with thyme sprigs.

Tips & Variations

No special items needed.