beef casserole slow cooking recipe

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.



  • 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



  1. Sprinkle meat with seasoned flour.
  2. Heat oil in an ovenproof casserole; add beef in batches and fry until browned. Remove and set aside.
  3. Add onions and potatoes to the oil and toss in hot oil until they take on some color and soften slightly; remove.
  4. Return meat to the pot, add stock and half the wine, coffee and honey, plus spice. Season with salt.
  5. Cover and place in a preheated oven at 170 deg C for 1 hour. Meanwhile, cover prunes with the balance of red wine.
  6. After the hour, remove the casserole from the oven and add all the vegetables.
  7. Stir well; add prunes and rest of wine, if desired.
  8. Return to the oven and cook until all veggies are soft and the meat is tender.
  9. Check sauciness and add extra stock or water if needed. Adjust seasoning to your liking and serve.


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