A tender meat dish with a delicate wine flavour.
SERVES: 6-8
PREPARATION & COOKING TIME: 7 - 9 hours
INGREDIENTS:
2 1/8 lbs (1 kg) boneless beef blade steak, cut into cubes
1/2 cup (125 ml) hot water
1 beef stock cube
1 x 10 oz (284 ml) can of cream of mushroom soup
1 x 10 oz (284 ml) can of mushroom pieces, drained
1 packet french onion soup mix
1/2 cup (125 ml) red wine
METHOD:
Lightly fry to brown beef cubes in a fry pan.
Place beef cubes in 6 litre (6 quart) slow cooker
Stir in hot and stock cubes together in a bowl. Add soup, mushroom pieces, soup mix and wine. Stir and pour over beef cubes. Cover and cook on Low for 7-9 hours or on High for 3 1/2 - 4 1/2 hours.
Serve with rice or pasta.