1kg/2lb 4oz braising beef (shin, cheek, brisket, or chuck steak), cut into 4–5cm chunks

250g/9oz shallots, peeled and halved if large

5 garlic cloves (4 halved, 1 crushed)

200g/7oz bacon lardons or smoked streaky bacon, sliced

4–5 large carrots, peeled and cut into chunks

6 fresh thyme sprigs

3 tbsp plain flour

3 tbsp tomato purée

1 beef stock pot or cube, crumbled

375ml/13fl oz red wine (e.g., Burgundy or any dry red)

15g/½oz butter

125g/4½oz button mushrooms, halved or sliced

Salt and freshly ground black pepper, to taste

1 tbsp cornflour (optional, for thickening)

Steamed green vegetables and creamy mashed potato, to serve

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Turn the slow cooker to the high setting to preheat. Add the beef, shallots, halved garlic cloves, bacon, carrots, and thyme sprigs.
In a bowl, mash together flour, tomato purée, and beef stock cube. Gradually stir in 300ml water. Pour this mixture into the slow cooker along with the red wine. Stir to combine, cover, and cook on low for 7–8 hours or high for about 5 hours.
Near the end of cooking, melt butter in a frying pan and sauté mushrooms until golden. Add crushed garlic and cook for 1–2 minutes. Stir the mushroom mixture into the slow cooker.
If desired, thicken the sauce: mix a splash of slow cooker sauce with cornflour to make a paste. Stir in more sauce until thickened, then return to the cooker.
Season with salt and pepper. Serve hot with steamed green vegetables and mashed potatoes.

Lean cuts like brisket need less cooking; fattier cuts like cheek or chuck yield richer results and need longer.
Use a dry red wine like pinot noir, but no need for anything expensive.
Cooking time may vary based on your slow cooker and cut of meat.