In a large frypan cook bacon over medium high heat until crisp. Put bacon in slow cooker.

Season the beef with salt & pepper cook in batches in the fry pan, sear on each side for 2-3 minutes. Transfer beef to the slow cooker.

Add the red wine to the fry pan scraping down the brown bits on the side. Allow it to simmer and reduce.

Add beef stock, tomato sauce and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.

Add garlic, thyme, bay leaves, carrots, onion, potatoes, and mushrooms (if using) to the slow cooker & give it a good stir.

Cook on LOW for 8-10 hours or HIGH for 6-8.

Remove bay leaves & If needed season with salt & pepper & thicken with cornflour mixed with some water.

Serve in bowls with some buttered crusty bread on the side & garnish with parsley.

— Notes

The red wine gives this Bourguignon its lovely rich flavour. You can leave it out just use 1/2 a cup extra beef stock instead.

Red wine used Cabernet Sauvignon

Bread I use was Pane Di Casa.

If your slow cooker has sear mode do all the frypan steps in the slow cooker instead.