• 1 3/4kg Silverside Beef, cut into cubes
  • 100g Streaky Bacon, chopped
  • 30ml Vegetable Oil
  • 4 cloves Garlic, minced
  • 2 large Onions, sliced
  • 1 Celery, sliced
  • 2 Carrots, finely sliced & blanched for 5 mins
  • 1tbsp Plain Flour
  • 15ml Tomato Puree
  • 150ml Beef Stock
  • 300ml Red Wine
  • 350g Mushrooms, quartered
  • 1tbsp Dijon Mustard
  • Bouquet Garni
  • 2 Bay Leaves
  • Salt & Pepper


  • STEP 1
    Pre warm the slow cooker.
  • STEP 2
    Heat the oil and fry the beef cubes until brown and transfer to the slow cooker.
  • STEP 3
    Fry th onions, bacon and vegetables for 5 minutes. Stir in the flour and fry a further minute.
  • STEP 4
    Pour the wine and stock into the pan with the herbs and mustard and stir thoroughly. Bring to the boil.
  • STEP 5
    Transfer all the ingredients to the slow cooker.
  • STEP 6
    Cover and cook on a low setting for 8 hours.
  • STEP 7
    Taste and adjust seasoning.

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