Ingredients  

2 tbsp olive oil

15g butter

2 red onion, sliced (½ for pickling)

2 cloves garlic, thinly sliced

250g pack mushrooms, whatever variety

50ml beef stock

50ml balsamic vinegar

400g braising/chuck or shin beef diced 2cm

100ml soured cream or double cream

1 tsp pink peppercorns (optional)

1 tsp green peppercorns (optional)

1/2 tsp black pepper (grounded)

2 bay leaves

Few sprigs of thyme

1 tbsp flour

  Method  

1. Turn on the slow cooker. Season the beef

2. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan

3. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion (hold back ½ onion for pickling), garlic and half the mushrooms chopped roughly to the pan and cook for a few minutes until soft, then add the flour

4. Add the balsamic and stock, and scrape any bits from the bottom of the pan. Tip everything into the slow cooker. Add bay leaves, thyme, and the different peppers. Season.

5. Put the lid on and cook on low for 6-8 hrs or high for 5-6 hrs

6. About 30 minutes before serving, melt the butter in a frying pan and cook the rest ofmushrooms until soft and caramelised, then add them to the pot

7. With the leftover onions, add some red wine vinegar (or white, or balsamic!) and a sprinkle of sugar. Let them soak for 5 minutes. Pour the cream into the pot and mix through

8. Serve with mash, roast potatoes or a puff pastry lid along with pickled onions

Enjoy!  With thanks to Rupert for sharing his winter warmer creation.