This is my own version of beef bourginon with an onion gravy and slices of shiitake mushroom. I cooked it in a slow cooker for over six hours which really blended the flavours beautifully. I found that the addition of shiitake mushrooms lent a strong and hearty flavour to the dish.
200 g beef cubed
1 carrot sliced lengthwise
5 shiitake mushrooms broken up in pieces
2 red onions
1 star anise
3 cups red wine
1 cube of stock (I used an organic vegetable stock, though beef stock would have been more appropriate)
1. Brown beef in a skillet. Add to the slow cooker
2. Fry onions in left over oil until soft and light brown. Add to the slow cooker.
3. Add the wine and stock cube, together with the star anise, cloves, shiitake mushrooms and carrots. Slow cook on low for six hours or high for 3 hours.
Note: If you dont have a slow cooker, you can also do this in a Dutch oven or stovetop pan.