We soaked the beef in about 300ml of red wine overnight. Dried it then coated in a little flour and browned in the frying pan. This went into the slow cooker with the usual stock veggies - celery, leek, carrot, garlic, bay leaf and thyme. Just to be different we added one piece of star anise!
When the meat was tender, I added sliced mushrooms, large chunks of carrots, small onions and some fried smoked bacon bits. Cooking continued until the carrots were soft.
The liquid was removed, sieved and reduced by about half its volume. It was absolutely delicious and very very rich.
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