Instructions
- Set your slow cooker to sear mode. Lightly dust the beef with seasoned flour.
- Heat the oil in the slow cooker and brown the beef in batches, ensuring a golden crust forms. Remove the beef and set aside.
- Add butter to the slow cooker, mixing it with the pan juices.
- Add onions and garlic and cook until onions are transparent and slightly caramelized.
- Pour in the red wine and let it cook off for about 30 seconds.
- Stir in the remaining flour and cook for 2 minutes to create a roux.
- Gradually add beef stock while stirring until the sauce begins to boil and slightly thickens.
- Stir in Vegemite, tomato paste, and Worcestershire sauce until fully combined.
- Return the browned beef to the slow cooker and stir to coat in the sauce.
- Cook on LOW for 5 hours, or until the beef is tender and easily shredded with a fork.
- If needed, thicken the sauce by stirring in a mixture of cornflour and water and cook for an additional 15 minutes.
- Taste and adjust seasoning with salt and pepper if necessary.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Servings: 4–6
- Difficulty: Medium
Variations & Substitutions
- Substitute red wine with extra beef stock for an alcohol-free version.
- Use different cuts of beef, such as brisket or short ribs, for varying textures.
- Add vegetables like carrots, celery, or mushrooms to the slow cooker for a heartier dish.
- Swap Vegemite for Marmite or soy sauce if preferred.
Serving Suggestions
The most important part is just ahead — click NEXT »»
