Slow cooker beef, red wine and mushroom casserole

Slow cooker beef, red wine and mushroom casserole



  • ¼ cup plain flour
  • 1.5kg blade steak, cubed
  • 2 tbsp vegetable oil
  • 1 brown onion, sliced
  • 4 garlic cloves, crushed
  • ½ cup tomato paste
  • 2 tbsp beef stock powder
  • ½ cup red wine
  • 1 tbsp oregano
  • 400g tin diced tomatoes
  • 2 cups sliced mushrooms


Place the flour in a bowl, season with salt and freshly ground black pepper and toss to combine. Add the steak and toss to coat completely.

Heat the oil in a medium frying pan over medium-high heat. Brown the meat quickly in batches, cooking for 2-3 minutes and tossing frequently, transferring it to the slow cooker bowl when it has browned.

Using the same frying pan, cook the onion and garlic for 2 minutes. Add the tomato paste, stock powder and wine and cook for a further 2 minutes. Transfer the mixture to the slow cooker bowl, add the oregano and tomato and stir to combine.

Cover with the slow cooker lid and cook for 6-8 hours on low or 3-4 hours on high.

When 20 minutes of cooking time remain, stir through the mushrooms.

Serve with a wide pasta such as pappardelle, mashed potato and green beans or over creamy polenta.


  • Browning the meat is important for depth of flavour and to seal in the juices. Brown it in small batches so that the meat doesn’t stew instead.
  • Add dried or fresh herbs of your choice to make this casserole even tastier.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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