Slow-Cooker Beef, Mushroom and Red Wine Stew
5 - FarmOne - Mushrooms, Main
Ingredients
16 spring onions (400g)
2 tablespoon olive oil
375 gram button mushrooms
4 rindless bacon slices (260g) chopped coarsley
3 clove garlic crushed
1 cup (250ml) dry red wine
1/4 cup (70g) tomato paste
1/2 teaspoon caster (superfine) sugar
1.2 kilogram gravy beef chopped coarsely
2 medium fennel bulbs (600g) sliced thickly
1/2 cup coarsely chopped fresh flat-leaf parsley
Description
10 mins preparation
8 hrs 5 mins cooking
Warm, hearty and packed with mushrooms and bacon, this beef stew is slow-cooked in a fragrant red wine sauce to tender perfection.
Directions
Trim green ends from onions, leaving about 8cm of stems attached; trim roots.
Heat oil in a large frying pan; cook onions, mushrooms, bacon and garlic, stirring, until onion softens.
Stir in wine, paste and sugar; bring to the boil, boil, uncovered, 2 minutes.
Place beef, fennel and onion mixture in a 4.5-litre (18-cup) slow cooker.
Cook, covered, on low, 8 hours.
Before serving, stir in parsley; season to taste.