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Beef in slow cooker Crock-Pot in red wine sauce with mashed potatoes and Brussels sprouts

Beef in slow cooker Crock-Pot in red wine sauce with mashed potatoes and Brussels sprouts

Heat the olive oil / butter in a large frying pan / pot (I used a cast iron one) and fry the beef on all sides, 3-4 minutes per side, adding oil / butter if needed. Then transfer to a plate.

In the same pan, add the bacon, onion, mushrooms, garlic and bouquet garnish and sauté until lightly caramelized. Add the tomato paste and cook for a few more minutes. Add the meat back to the pan, then the wine and 100 ml of water, bring to the boil, and with a wooden spoon remove as much of the residue from the base of the pan.

Then transfer to the Crock-Pot slow cooker bowl and cook for 8 hours, setting low.

Peel the potatoes and cut them into cubes and the Brussels sprouts in half. Boil in salted water for 20 minutes, then pass together with butter, milk and salt.

Serve the beef with mashed potatoes and Brussels sprouts.