Slow cooker beef in red wine.

Sundays are special. My day off work, a time for family, a time to wind down and slow down the pace. Today we went out for an advent to Mottisfont and explored the grounds. A great place for kids as they have amazingly created dens, things to find and open space to run in. Plenty of fresh air, beauty and autumn leaves led to tired kids and us leaving close to tea time.

Fortunately I had dived into my freezer and found some beef and concocted a slow cooker creation. So dinner was on the table, 10 minutes after we got in the door. It was guzzled down pronto. I tell you my slow cooker saves my on many an occasion.

Typically my wifi was off in the evening but here is a quick post of the recipe:


500g stewing beef in chunks
2 medium onions
4 cloves garlic
150ml red wine
100ml stock or water
4 carrots chopped into rounds
1/2 medium butternut squash chopped into chunks
2 star anise
1 tbsp tomato purée
Black pepper
1 tbsp mixed dried herbs

Place the ingredient into slow cooker in the order listed.
Cook on high for 5 hours or on low for 8 hours.
Serve with rice or mashed potato.
I don’t cook with salt but feel free to add a little to taste if you want to.



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