Beef in White Wine, Slow Cooker

Beef in White Wine

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.


  • 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


  • 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.


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

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