Slow-cooker beef, mushroom and red wine stew

[ { "@type": "HowToStep", "text": "Trim green ends from onions, leaving about 8cm of stems attached; trim roots." }, { "@type": "HowToStep", "text": "Heat oil in a large frying pan; cook onions, mushrooms, bacon and garlic, stirring, until onion softens. Stir in wine, paste and sugar; bring to the boil, boil, uncovered, 2 minutes." }, { "@type": "HowToStep", "text": "Place beef, fennel and onion mixture in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 8 hours." }, { "@type": "HowToStep", "text": "Before serving, stir in parsley; season to taste." } ]