Beef in White Wine, Slow Cooker
I don’t usually bother browning the meat or onions, but, as this was a weekend and I had more time I did for this dish. Usually beef dishes use red wine…. the white wine gives it a new twist.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 2 servings 1x
- Category: Slow Cooker
Ingredients
Scale
- 14oz (420gr) beef, suitable for slow cooking, cut into pieces
- 1 large onion, vertically sliced
- 2 tbs oil
- 2 cloves garlic, minced
- 1 rib celery, diced
- 1 carrot, peeld, diced
- 4 bay leaves
- 1 tsp dry mustard
- 1 tsp smoked paprika
- 1 cup (8oz, 240ml) white wine
- 2 tbs white Balsamic vinegar
- 2 tbs tapioca
- 1/2 tsp beef base
Instructions
- Heat 1 tbs oil in a large skillet.
- Add onion and sauté for 7 – 8 minutes, until starting to turn golden.
- Remove to slow cooker.
- Add remaining 1 tbs oil and beef. Do not crowd. Brown well on all sides.
- Place beef on top of onions as the pieces are browned.
- Put garlic, carrot, celery, bay leaves, and tapioca on top of beef.
- Mix mustard, paprika, beef base, vinegar and wine.
- Pour over beef.
- Cover and cook, low heat, for 6 hours.
- Give it a quick stir after 3 hours if you are available
- Uncover and serve.
Notes
Beef base or paste is a substitute for beef stock. It comes in jars of granules or paste. You could also crumble part of a stock cube.
Keywords: beef, white wine, slow cooker
