Ingredients
- 375ml boiling water
- 2 tbs olive oil
- 1.3kg beef chuck steak, cut into 4cm pieces
- 175g rindless bacon, coarsely chopped
- 1 brown onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbs plain flour
- 2 tbs tomato paste
- 500ml (2 cups) red wine
- 1 tbs chopped fresh thyme
- 2 dried bay leaves
- 30g butter
- 1 bunch spring onions (globe onions), trimmed, halved
- 250g button mushrooms
- 1/3 cup chopped fresh continental parsley
- Mashed potato, to serve
Method
- Combine stock cubes and water in a jug. Heat 2 teaspoons of oil in a fry pan over medium-high heat. Cook one-third of the beef for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining beef.
- Heat the remaining oil in the dish. Add the bacon, brown onion and garlic. Cook, stirring occasionally, for 5 minutes or until golden. Add the flour and tomato paste. Cook, stirring, for 1 minute. Transfer to slow cooker along with browned beef.
- Add the wine, beef, stock, thyme and bay leaves to the slow cooker. Cover and cook on low for 8hrs or on high for 4-6 hours.
- Before serving, melt butter in a frying pan over medium-high heat. Cook the spring onion and mushrooms, stirring, for 5 minutes or until golden.
- Add mushroom mixture to the dish. Bake, covered, for a further 15 minutes. Stir in the parsley. Season with salt and pepper. Serve with mash.
