Method

1. Preheat the oven to 180°C/160°C fan/gas mark 4. If using the slow cooker, turn it onto low heat.

2. Heat the oil in a large ovenproof saucepan or casserole dish, over medium heat.

3. Add the diced beef and brown for 5mins, until mostly browned on the outside, but not cooked through.

4. Remove the beef from the saucepan and set it aside (or place into the slow cooker).

5. Add the celery, carrot, and onion to the saucepan, and cook for 5-7mins, until tender.

6. Add the garlic, thyme leaves, and tomato puree, and cook for another 2mins. If using the slow cooker, transfer cooked vegetables to the slow cooker.

7. Add the red wine, stock, pearl onions, bay leaf, and browned beef to the saucepan or slow cooker (use half the volume of wine and stock). Season with salt and pepper to taste. If using the slow cooker, add the mushrooms and cook on low for 7 hours.

8. For the stovetop recipe, bring it all to a boil, then put the lid on, and place in the oven. Cook for 1 hour.

9. Remove from the oven and add the mushrooms, plus more wine/stock, and seasoning if needed.

10. Put back in the oven for another hour.

11. Remove from the oven and put on the hob over medium heat.

12. Whisk the cornflour with a dash of water in a small bowl, then add to the pot (or slow cooker) and mix until the sauce thickens. In the slow cooker, leave this for 1 hour on low or 30 minutes on high to thicken the sauce.

13. Serve garnished with parsley or a side of green vegetables, or with mashed or roast potatoes.

Second Nature special tip

If you can’t find pearl onions, you can replace them with shallots or salad onions. Freeze once cooked (for up to 3 months) and defrost overnight in the fridge