This easy Slow Cooker Beef in Red Wine with Melting Onions is a comforting, flavorful meal perfect for busy evenings. Tender beef, earthy mushrooms, and rich red wine come together in a simple, hands-off recipe. Ideal for using everyday ingredients, this dish offers a warm, hearty dinner with minimal effort.

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Recipe Ingredients

• 25g / 1oz butter
• 2 large onions, sliced into rings
• 6 garlic cloves, halved
• 250g / 9oz mushrooms, halved (small Portobello mushrooms work well)
• 3 tbsp plain flour / all-purpose flour
• 600g / 1lb 5oz beef skirt or slices of shin, cut into large chunks
• 2 tbsp olive oil
• 3 bay leaves
• 400ml / 14fl oz red wine
• 1 tbsp tomato purée / tomato paste
• 1 beef stock cube
• Chopped parsley, to serve (optional 

How To Make Slow Cooker Beef In Red Wine With Melting Onions

1. Prepare the Slow Cooker: Heat the slow cooker if needed. In a large pan, melt the butter over medium heat. Add the onions and garlic, fry for 10 minutes until they begin to brown. Transfer to the slow cooker along with the mushrooms.
2. Coat the Beef: Place the flour and plenty of black pepper on a plate. Add the beef chunks and toss them in the flour to coat.
3. Brown the Beef: Heat the oil in the same pan where you cooked the onions (no need to clean it). Add the beef and bay leaves, and fry until the meat is browned on all sides. Transfer to the slow cooker with the mushrooms.
4. Prepare the Sauce: Pour the wine into the pan, add the tomato purée and the beef stock cube. Stir until it bubbles, then pour the mixture into the slow cooker. Cover and cook on Low for 5 hours, or until the meat is tender.
5. Serve: Serve the beef hot, scattered with parsley if desired. 

Recipe Tips

• Use a good quality red wine: The wine is a key ingredient, so choose one you’d enjoy drinking. A dry red like Cabernet Sauvignon or Merlot works well.
• Brown the beef properly: Don’t skip this step. Browning the beef before adding it to the slow cooker adds depth of flavor to the dish.
• Cut beef into even chunks: Make sure the beef is cut into uniform pieces to ensure even cooking and tenderness.
• Don’t overcook the onions: Sauté the onions until they’re just starting to brown, but not too soft. This gives them the perfect texture in the finished dish.
• Season the flour well: Coat the beef with the flour and season it with black pepper to help develop a rich flavor during cooking.

Recipe FAQs and Variations

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