We are going to brown the beef, onion, and mushroom first (it just adds more flavour)
Add the rest of the ingredients to the slow cooker leaving the crème fraîche to add at the end
Cook for 8 hours on low or 5 hours on high
Add some of your sauce to the Crème Fraîche, it brings the Crème Fraîche to room temperature and prevents it from splitting. Then add this all into the slow cooker
Finish with a scattering of fresh parsley
Simply serve with rice, for a gluten-free family classic in the making
Ingredients
1 diced onion
800g lean beef pieces
200g chestnut mushrooms sliced
1 heaped teaspoon of paprika
1 teaspoon Dijon mustard
400mls beef stock (add more at the end of cooking if needed but the beef and mushroom will release liquid)
