This dish has the best tasting gravy.
It’s been a while since I shared a slow cooker recipe, so I thought I would make something simple but full of flavour. This classic meal is ideal for a family Sunday lunch but could also be good for your Valentine’s Day dinner as, with the 14th falling on a weekday, it will happily bubble away whilst you are at work.
The little onions take on all the flavour of the meat and literally fall apart as you put your fork into them, as does the beef. The mushrooms are added to the slow cooker at the last minute so they still have a nice firm texture.
I served this with some mashed potatoes and green beans. My husband suggested that if you don’t need to feed 6 people, you could use the left-overs to fill a pie.
Ingredients – serves 6:
1kg/2 lbs gravy beef, or other cut for slow cooking, diced into cubes
- 4 tbsp plain (all purpose) flour
- 2 teaspoons dried thyme
- 2 tbsp oil, olive or vegetable
- 150g/5 oz bacon, diced
- 8 small pickling onions, peeled and root removed
- 1 and 1/2 cups red wine
- 1/2 cup beef stock (I used salt reduced)
- 1/4 cup water
- 2 garlic cloves, crushed
- freshly ground black pepper, to season
- 2 dried bay leaves
- 300g/10 oz button mushrooms, quartered
- mashed potatoes and green beans, to serve
- Put the diced beef, flour and thyme into a plastic food bag and shake to coat the beef in the flour.
- Heat half the oil in a large frying pan and then add half the beef. Cook, turning regularly, until the beef is browned all over. Put the beef into the bowl of your slow cooker.
- Repeat the above with the remaining beef. Tip any left-over flour & thyme mixture from the food bag into the slow cooker.
- Next put the bacon into the frying pan and cook for a couple of minutes or until the bacon is just starting to turn golden.
- Add the bacon to the slow cooker, along with the onions.
- Mix the wine, beef stock and water in a jug then pour into the slow cooker.
- Add the garlic, season with a good amount of black pepper and stir to mix the ingredients.
- Push the bay leaves into the liquid.
- Cook on low for 7 hours (or high for 3 hours if you are in a rush 🙂 ).
- Add the mushrooms to the slow cooker, stir to immerse in the gravy and then cook on high for 30 minutes.
- Remove the bay leaves before serving.
- Serve the beef with the mashed potatoes and green beans.