1Season and flour beef, brown in a little olive oil and put in bottom of slow cooker.
1In browning pan add onion, carrot and garlic, sauté for a minute then add thyme, tomato paste and red wine scrape all flavour off pan and put all into the slow cooker with the beef.
2Add tinned tomatoes and stock to the rest of the ingredients in the slow cooker bowl. Stir to combine.
3Cook on HIGH for 4 hours (LOW for 8).
4Add mushrooms cook on HIGH for another 45 minutes.
1Serve with boiled baby potatoes and crusty bread and butter, plus a glass of the wine you used if there is any leftover! Enjoy!
- if you find it too watery add in 1 tablespoon of cornflour mixed with a little water when you add in the mushrooms.
-Also delicious tossed through pasta.
Submitted by Solange Graham (MummaSol)