Beef Stew Crockpot Recipe With Red Wine
Try out this yummy beef casserole infused with red wine and some prunes added to the recipe. We have also added a bit of coffee and honey for some depth of flavor, paired with mixed spice.
Ingredients
Casserole
- 1.2 kg beef on the bone (brisket, chuck or similar suitable for slow cooking/stewing)
- 20 x dried prunes
- 300 ml red wine
- 300 ml beef stock
- 50 ml olive oil
- 20 ml crushed garlic
- 200 g pickling onions, peeled
- 200 g potatoes, halved
- 200 g young carrots, sliced
- ½ pack green beans, topped & tailed
- 30 ml flour
- Salt & pepper, to taste
- 1 shot espresso coffee or 10 ml instant coffee granules
- 15 ml honey
- 2.5 ml ground mixed spice
- extra water, as needed
Directions
Casserole
- Sprinkle meat with seasoned flour.
- Heat oil in an ovenproof casserole; add beef in batches and fry until browned. Remove and set aside.
- Add onions and potatoes to the oil and toss in hot oil until they take on some color and soften slightly; remove.
- Return meat to the pot, add stock and half the wine, coffee and honey, plus spice. Season with salt.
- Cover and place in a preheated oven at 170 deg C for 1 hour. Meanwhile, cover prunes with the balance of red wine.
- After the hour, remove the casserole from the oven and add all the vegetables.
- Stir well; add prunes and rest of wine, if desired.
- Return to the oven and cook until all veggies are soft and the meat is tender.
- Check sauciness and add extra stock or water if needed. Adjust seasoning to your liking and serve.
Enjoy!
