Slow Cooker Beef Shin with Creamy Mustard Mushrooms

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Mixing bowl
• Wooden spoon

• 900 g beef shin, cut into large chunks
• 2 tablespoons plain flour
• 2 tablespoons vegetable oil
• 2 medium brown onions, sliced
• 250 g carrots, peeled and cut into thick slices
• 300 g chestnut mushrooms, halved or quartered
• 3 cloves garlic, finely chopped
• 500 ml beef stock, made with 1 stock cube
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• 2 bay leaves
• 1 teaspoon fine salt, or to taste
• ½ teaspoon black pepper
• 150 g full-fat crème fraîche
• 2 tablespoons fresh parsley, chopped

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Pat the beef shin dry with kitchen paper and toss it with the flour, salt and black pepper. Shake off any excess flour.