Step 1

Season flour with salt and pepper. Place flour in a large snap-lock bag. Add half the beef. Seal. Shake to coat. Remove from bag, shaking off excess flour. Transfer to plate. Repeat with remaining beef.

Step 2

Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a plate.

Step 3

Add onion, garlic and carrots to pan. Cook, stirring, for 3 minutes or until golden. Place half the onion mixture in the bowl of a 5 litre slow-cooker. Top with beef and remaining onion mixture.

Step 4

Add wine, stock, sugar, paste and herbs to frying pan. Bring to the boil then pour over beef in slow-cooker.

Step 5

Add butter to pan, then mushrooms. Cook, stirring, for 3 minutes or until browned. Add to beef.

Step 6

Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until beef is tender. (Alternately, turn slow-cooker on high and cook for 4 hours). Sprinkle with fresh thyme and serve with garlic mash, steamed asparagus and green beans.