Step 1

Turn the slow cooker to the High setting to heat up. Add the beef to the slow cooker with the shallots, halved garlic cloves, bacon, carrot and thyme sprigs.

Step 2

Mash together the flour, tomato purée and stock pot or cube in a large bowl, then gradually stir in 300ml/10fl oz water. Stir into the beef and vegetables with the red wine. Cover and cook on Low for 7–8 hours or High for about 5 hours, depending on the cut used (see Tips below).

Step 3

When the casserole is almost ready, heat the butter in a frying pan and fry the mushrooms until golden brown and softened. Stir in the crushed garlic and cook for 1–2 minutes. Stir the mushroom mixture into the slow cooker.

Step 4

If you want the sauce to be a little thicker, mix a splash of the sauce from the slow cooker with the cornflour to create a smooth paste in the mushroom frying pan. Gradually stir in another ladleful of the sauce and cook, stirring over a medium heat, until it thickens dramatically. Stir this back into the slow cooker. Taste and season with salt and pepper. Serve the bourguignon with green vegetables and creamy mashed potatoes.