Best Slow Cooker Beef Topside With Red Wine Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF WITH RED WINE GRAVY



Beef with Red Wine Gravy image

Slow-cooker convenience means you can prep this entree in the morning and come home to a hot meal all ready to serve! Maybrie - Tasteofhome.com Community

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 12

3 pounds beef stew meat, cut into 1-inch cubes
1 pound medium fresh mushrooms, halved
1 medium onion, sliced
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup dry red wine
1 envelope brown gravy mix
2 tablespoons tomato paste
1/4 teaspoon salt
1 bay leaf
1/4 cup cornstarch
1/4 cup cold water
Hot cooked egg noodles

Steps:

  • Place the beef, mushrooms and onion in a 5-qt. slow cooker. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Pour over top., Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf. , Combine cornstarch and water until smooth; stir into meat mixture. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.

Nutrition Facts : Calories 437 calories, Fat 17g fat (6g saturated fat), Cholesterol 141mg cholesterol, Sodium 783mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 47g protein.

SLOW COOKER ROAST BEEF



Slow Cooker Roast Beef image

Slow cooking roast beef is the perfect way to bring out the best in a joint of topside

Provided by Dave

Categories     Main Course

Time 5h15m

Number Of Ingredients 11

1 kg topside or top round beef
500 ml beef stock
187.5 ml red wine (¼ bottle)
2 carrots (roughly chopped)
1 onion (sliced)
6 tbsp cornflour
3 tbsp tomato puree
2 tsp sugar
1 tsp salt
1 tsp pepper
1 tbsp olive oil

Steps:

  • Add the carrots and onions to the slow cooker, then add 3 tbsp of cornflour and stir to ensure an even coating. Rub a little oil all over the beef and season well with salt and pepper. Sear the beef all over in a hot pan, and transfer to the slow cooker.
  • Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid. Cook on low for 5 hours, or high for 3 hours. Once cooked, remove the beef from the slow cooker and cover with foil to keep warm. Rest the beef for up to 30 minutes. If you want to be sure about cooking times, use a meat thermometer - one is linked in the equipment list.
  • Reduce the remaining liquid and vegetables in the slow cooker to a gravy consistency, adding 3 tbsp of cornflour to thicken (remove a little liquid, mix in the cornflour to make a paste, and mix it back into the gravy). If you've got a slow cooker with a metal pot (see the equipment list for a recommendation) you can do this by transferring it straight to the hob, if not, you'll need to transfer the contents of the slow cooker to a pan.
  • When you're ready to serve, slice the beef with a sharp knife and coat with plenty of red wine gravy!

Nutrition Facts : Calories 429 kcal, Carbohydrate 19 g, Protein 57 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 138 mg, Sodium 1002 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

BEEF WITH RED WINE GRAVY (SLOW COOKER)



Beef With Red Wine Gravy (Slow Cooker) image

Make and share this Beef With Red Wine Gravy (Slow Cooker) recipe from Food.com.

Provided by GingerlyJ

Categories     Vegetable

Time 6h10m

Yield 3 pounds, 6 serving(s)

Number Of Ingredients 12

3 lbs stewing beef, cubed
1 lb fresh mushrooms, halved
1 medium onion, sliced
1 (10 1/2 ounce) can beef broth
1 cup dry red wine
1 (1/2 ounce) envelope brown gravy mix
2 tablespoons tomato paste
1/4 teaspoon sea salt
1 bay leaf
1/4 cup cornstarch
1/4 cup cold water
3 cups cooked egg noodles

Steps:

  • place beef, onions and mushrooms in slow cooker.
  • in a small bowl combine broth, wine, gravy mix, tomato paste, salt and bay leaf and pour over top.
  • cover and cook on low for 6 hours.
  • discard bay leaf.
  • Combine cornstarch and water stir into meat mixture.
  • cover and cook on high 15 minutes.
  • sere over noodles.

Nutrition Facts : Calories 494.9, Fat 12.5, SaturatedFat 4.9, Cholesterol 168.4, Sodium 630.5, Carbohydrate 33, Fiber 2.4, Sugar 3.5, Protein 56.6

SLOW COOKER POT ROAST WITH MALBEC (RED WINE)



Slow Cooker Pot Roast with Malbec (Red Wine) image

I love the convenience of the slow cooker but I do not care for the sodium content by using cream of mushroom soup etc. Sadly many of today's recipes call for the can of soup. I have tried many recipes over the years and adjusted them and this is the result. Please do use the wine, most of the alcohol dissipates with the cooking.

Provided by Alex Storm

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 5h20m

Yield 6

Number Of Ingredients 9

2 tablespoons Montreal steak seasoning
1 tablespoon salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 (2 1/2 pound) beef roast, or more to taste
1 (1 ounce) packet dry au jus mix
1 (1 ounce) package French onion soup mix
1 cup water
1 cup Malbec red wine

Steps:

  • Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
  • Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
  • Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
  • Cook on High for 5 hours (or cook in Low for 8 to 9 hours).

Nutrition Facts : Calories 350 calories, Carbohydrate 8.5 g, Cholesterol 86.1 mg, Fat 21.1 g, Fiber 0.9 g, Protein 22.7 g, SaturatedFat 8.4 g, Sodium 3076.2 mg, Sugar 0.5 g

Related Topics