Cooking my first casserole and I think it's gone to shit. Help

[MamaTT]

Here's what I did:
Bunged Into the slow cooker a load of onions, carrots, beef chunks (from the fresh section in Tesco - diced beef, I think), garlic, oregano, 1/3 bottle red wine, beef stock and a bit of salt and pepper. Cooked it on low for 6 hours while I took kids out. Just got back and it's very watery and the beef has shrivelled up into chewy chunks.
What do I do now?

[BexleyRae]

Bung in a load of gravy granules to thicken it up and turn it high to bubble away for an hour. Its what I do whemn my slow cooker concoctions seem to be failing. And if you were ok on serving with potatoes add them into it now, rather that preparing separately

[skyzumarubble]

I'd whack it on high for a couple of hours with the lid off - should soften the need and evaporate off some of the liquid. A bit or cornflour will thicken the sauce.

You need much less liquid in a slow cooker than in a normal cooker.

[MamaTT]

I chucked some bisto in there and left the kid off. The sauce is thicker now but the meat is still shrivelled and tough. Thinking perhaps maybe use beef brisket next time?

[Frouby]

Its not cooked enough. And the wine might not burn off enough in a slow cooker even on high.

I would transfer it to an oven proof dish and stick it in the oven on about 180 for an hpur or so. I do my casseroles in the slow cpoker but they are on high for about 6 hours minimum. Keep checking it isnt drying out though. It will cook a lot quicker i the oven!