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  • 1 kg steak of choice
  • 250 ml dry red wine
  • 250 ml stock
  • Worcestershire sauce
  • salt and pepper to taste
  • 2 onions
  • garlic
  • tomato paste
  • cherry tomatoes
  • mielies
  • you can choose whatever vegetables you want to put in

Seal your steak in a pan. In the bottom of your slow cooker, put onions (quartered), tomatoes and mielies. Add the  garlic, Worcestershire sauce, stock, paste and wine. Place your sealed steak on top.

Cook on low for 8 hours or high for 4 hours, all depending how you like your steak. Once you near the end of the cooking time make a roux to thicken the sauce.

Roux is made with about 75 g melted butter and 75 g flour. Stir and microwave for about two minutes. It should come out as a sandy consistency.

Remove the steak and mix your roux in. Put the steak back for it to simmer in the thickened sauce.

Serve on a bed of creamy garlic mash.

Recipe and photos: Michelle Bekker

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