Slow Cooker Beef in Red Wine

Slow Cooker Beef Casserole Red Wine. Beef Casserole A Cut Above Family Butcher 600-800grams chunky diced beef 4x carrots chopped 5x mushrooms sliced 2x brown onions sliced 1tsp butter 2x tsp garlic 1x Rosemary sprig or 1tsp of dried Add all ingredients into slow cooker and cook on high for 4-6 hours or low for 6-8 hours

Mix together the red wine, Worcestershire sauce and tomato puree 500 g lean Beef, cubed 200 g Mushrooms, sliced 3 Carrots (300 g), peeled & sliced 3 Potatoes (450 g), peeled & diced 2 tbsp No Added Salt Tomato Paste (70 g) 1/4 cup Red Wine (62 mL) 1/2 cup Water (125 mL) 1 MasterFoods™ Beef & Red Wine Casserole Recipe Base 300 g Green Beans, trimmed and steamed.

Slow Cooker Beef Stew {with Rich Gravy}

Notes Leftovers can be frozen for another day or turned into a yummy shepherds pie. It tastes rich and decadent, whilst being extremely nourishing 800g gravy steak, cut into 4cm cubes 3 x carrots 2 x stick of celery 5 x eschallot, if big cut in half 4 x garlic, crushed 200g button mushrooms

SlowCooker Red Wine Beef Stew Recipe Red wine beef stew, Beef, Beef stew. Add all ingredients into slow cooker and cook on high for 4-6 hours or low for 6-8 hours 500 g lean Beef, cubed 200 g Mushrooms, sliced 3 Carrots (300 g), peeled & sliced 3 Potatoes (450 g), peeled & diced 2 tbsp No Added Salt Tomato Paste (70 g) 1/4 cup Red Wine (62 mL) 1/2 cup Water (125 mL) 1 MasterFoods™ Beef & Red Wine Casserole Recipe Base 300 g Green Beans, trimmed and steamed.

Slow cooked beef & red wine casserole (8hours) with garlic mash and cheese & chive pull apart. How To Reheat Leftover Beef and Red Wine Casserole It tastes rich and decadent, whilst being extremely nourishing