Slow-cooker Beef, Mushroom and Red Wine Casserole

INGREDIENTS

6-8 spring onion
2 Tbsp olive oil
375 g button mushrooms, halved
4 rindless bacon slices, coarsely chopped
3 cloves garlic, crushed
1 cup dry red wine
¹/₄ cup tomato paste
¹/₂ cup water
¹/₂ cup caster sugar
1.2 Kg gravy beef, chopped in to 3cm cubes
2 medium fennel bulbs, thickly sliced
6 medium potatoes, halved
¹/₂ cup chopped Italian parsley
Salt and pepper

METHOD

Finely slice the spring onions.
Heat oil in a large frying pan over a medium heat and cook the spring onions, mushrooms, bacon and garlic. Cook until onions soften, stirring frequently.
Add in wine, tomato paste, water and sugar. Bring to a boil then cook uncovered for 2 minutes. Set aside.
Place beef, fennel and the onion mixture in a slow cooker. Cook, covered, on low for 8 hours.
When just about ready to serve, bring a pot of water to boil on high heat, add potatoes. Cook until semi-soft and drain.
Serve casserole with potatoes on the side and sprinkle with parsley. Season with salt and pepper.

Tip: You could also use chuck steak or any stewing steak instead of gravy beef