Slow-cooker beef, mushroom and red wine stew

Warm, hearty and packed with mushrooms and bacon, this beef stew is slow-cooked in a fragrant red wine sauce to tender perfection.

  • 10 mins preparation
  • 8 hrs 5 mins cooking
  • Serves 6
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Slow-cooker beef, mushroom and red wine stew


  • 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


  • 1
    Trim green ends from onions, leaving about 8cm of stems attached; trim roots.
  • 2
    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.
  • 3
    Place beef, fennel and onion mixture in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 8 hours.
  • 4
    Before serving, stir in parsley; season to taste.


Chuck steak or any stewing steak can be used instead of gravy beef. This recipe is not suitable to freeze.

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