With melt-in-your-mouth slow-cooked beef and mushrooms in a subtle red wine sauce, this delicious dish will rock your world. Like any other slow-cooked meal, all you need to do is prepare the ingredients and let the slow cooker do the rest. Add different kinds of vegetable for a more healthy variation.
1 kilo chuck steak, cut into small cubes
1 large brown onion, coarsely chopped
6 large garlic cloves, crushed
500g small button mushrooms, quartered
½ cup plain flower
½ cup tomato paste
1 vegetable stock cube dissolved in 1 ½ cups of water
1 ½ cups water
1 ½ cups red wine (either cabernet sauvignon or merlot)
salt and white ground pepper, to season
3 sprigs fresh thyme
Season flour with 1 tablespoon salt and 1 ½ tablespoons pepper, and mix to combine.
Coat beef in flour and shake off excess flour.
Heat 3 tablespoons of oil in a large frying pan on high heat.
Lightly brown steak on each side.
Note: Brown steak in batches to ensure even browning
Remove steak from frying pan and place in slow cooker.
Turn heat down to medium and add 2 tablespoons of oil to frying pan.
Add onion and garlic to frying pan and stir for two minutes or until onion is soft. Do not brown onion.
Add mushrooms and heat until softened, stirring when needed.
Add thyme, tomato paste, stock, water and wine to frying pan. Stir to combine.
Bring to boil and simmer for 3 minutes.
Remove frying pan from heat and add sauce to slow cooker.
Season to taste with salt and pepper.
Set slow cooker to low heat and cook for 8 hours.
Serve with mashed potato or atop a bed of rice, and enjoy