Warm, hearty and packed with mushrooms and bacon, this beef stew is slow-cooked in a fragrant red wine sauce to tender perfection.
1.Trim green ends from onions, leaving about 8cm of stems attached; trim roots.
2.Heat oil in a large frying pan; cook onions, mushrooms, bacon and garlic, stirring, until onion softens. Stir in wine, paste and sugar; bring to the boil, boil, uncovered, 2 minutes.
3.Place beef, fennel and onion mixture in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 8 hours.
4.Before serving, stir in parsley; season to taste.
Chuck steak or any stewing steak can be used instead of gravy beef. This recipe is not suitable to freeze.Note