If using shallots, cut in half or quarters depending on size. If using onions, dice them into bite sized pieces.
Roll the beef pieces around in the seasoned flour.
Heat the oil in a heavy frying pan until hot. Then sear the meat until it is nicely browned on all sides.
(when you throw the meat into the super hot pan, it will stick. Just wait 30 seconds or so and it will magically unstick itself. That is when it is perfectly seared, and time to turn it over. If you leave it much longer after searing, it will burn.)
Tip the seared meat into the slow cooker.
Add the second spoon of oil to the same pan, and throw in the onions.
You just want to get a little colour on their skins. Keep rolling them around in the pan until they have turned golden with the odd darker patch.
Then tip them into the slow cooker too.
Pour the red wine into the hot pan and using a spatula, scrape the bottom of the pan making sure you scrape up any gooey stuck bits.
Pour this in on top of the meat.
Add the chopped garlic and the mustard, then pop on the slow cooker lid.
Switch it on to 'Low' for 3-4 hours, or 'High' for 6-8 hours.
About 20 minutes before you're ready to eat, mix the cornflour and cold water together, then pour this slurry into the slow cooker.
Season with salt and pepper.
Stir, replace the lid, and let the cornflour slowly cook and thicken the lovely rich gravy.
Serve with mashed potatoes, or a hunk of fresh warm bread to mop up those delicious juices.
Please enjoy my recipe! Jane | hedgecombers.com