This French classic is a hearty favourite – and for good reason! Luckily, we can make it authentically in Australia, and it tastes amazing straight from the slow cooker.
Try it this weekend!
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Bring the wine to the boil in a saucepan over medium-high heat. Reduce heat to medium and simmer for 5 minutes. Set aside.
Heat 1.5 tbs of the oil in a large frying pan over medium heat. Cook the bacon for 3 minutes or until golden. Transfer to a slow cooker.
Add the shallots and carrot to the frying pan. Cook, stirring occasionally, for 3 minutes or until golden. Stir in the garlic for 1 minute then transfer to a bowl, reserving fat in dish.
Season beef. Return frying pan to medium-high heat. Cook the beef, in 3 batches, turning for 4 minutes or until browned. Transfer to a bowl. Return all the beef to the frying pan and sprinkle with flour. Cook, stirring, for 1 minute or until coated. Add the wine and stock. Cook, stirring, for 4 minutes or until mixture comes to a simmer. Place in the slow cooker.
For the bouquet garni (garnish), tie the celery, thyme, parsley and bay leaves together with kitchen string. Add bouquet garni to the slow cooker. Cover and cook on low for 6 hours.
Heat butter and remaining oil in a large frying pan over high heat. Add the mushrooms and cook, stirring, for 2 minutes or until browned. Add the mushrooms and Dutch carrots to the slow cooker along with the reserved vegetable mixture. Cover and cook on low for a further 2 hours or until meat is tender. Serve with mashed potato.