Step 1

Place the flour in the slow cooker. Add the beef and toss to coat. Add the mushroom, stock, wine, tomato paste, mustard and paprika. Cover and cook on low for 8 hours or until the meat is tender.

Step 2

Combine the sour cream and cornflour in a small jug. Add to the beef mixture and stir to combine. Cook, covered, for 30 minutes or until the mixture thickens.

Step 3

Stir in the parsley. Taste and season with salt and pepper. Divide the mash among serving plates and top with the beef mixture to serve.