Serves 4
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To serve

  1. Place the beef, cornflour, mustard, cinnamon and brandy in a bowl and mix well to combine.
  2. Transfer to the slow cooker and add the onions and stock. Cook for 3-4 hours on high or 6-8 hours on low.
  3. Add the mushrooms, salt and pepper one hour before serving.
  4. Stir in the crème fraîche around 30 minutes before serving.
  5. Serve with mashed potatoes or tagliatelle and some vegetables.

Nutrition Facts

Per serving: 735kcals, 36.4g fat (6g saturated), 11.4g carbs (3.4g sugars), 79.5g protein, 2.9g fibre, 0.463g sodium