Heat ½ of the oil in a large heavy based pan and sauté ½ of the diced beef, browning all over. Remove and add the the bowl of a slow cooker.
Sauté remaining beef and oil, transferrring to the slow cooker when browned all over.
To the same pan add the diced onion and bacon, sauté until translucent.
Add the garlic and fresh thyme sprigs, sauté for a further 2 minutes. Stir through the tomato paste.
Deglaze the pan with the red wine, beef stock and tomato puree.
Pour the sauce over the browned beef and stir through the quartered mushroms.
Turn the slow cooker on high.
Cover with lid and allow to cook for 4-5 hours or until meat is lovely and tender.
Adjust seasoning and thicken if desired (see notes for tips on thickening) or enjoy as is.
Serve with favourite veggies or mashed cauliflower.
2 Responses
I have been trying to find recipies that would taste good and still be good for you and this is one of my favourites. keeps me full for a very long time and I dont feel guilty after!
Honestly this is one of my favourites too. So pleased you enjoyed it!