Step 1

Trim green ends from onions, leaving about 8cm of stems attached; trim roots.

Step 2

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.

Step 3

Place beef, fennel and onion mixture in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 8 hours.

Step 4

Before serving, stir in parsley; season to taste.