Cut beef into large cubes. Toss beef in flour, salt, and pepper; set aside. Slice bacon into strips, chop onion and carrot, mince garlic, and cube potatoes; if shallots are large, halve them.

cutting board, knife, large mixing bowl

1.33 kg beef rump or chuck / 3 tbsp flour / 1.25 tsp salt / 0.5 tsp black pepper / 6 strips bacon / 1 large carrot / 1 medium onion / 3 cloves garlic / 200 g shallots or pearl onions / 2 large potatoes

Fry bacon until crisp. Set aside to drain on paper towel-lined plate. Add beef to skillet and brown all sides well. Transfer to slow cooker, then brown carrot, onion, and garlic in skillet and add to slow cooker, along with stock, tomato paste, thyme, bay leaves, and wine. Cover and cook on low for 6 – 8 hours.

plate, large skillet, paper towels, slow cooker

240 ml beef stock / 1 tbsp tomato paste / 3 sprigs thyme / 2 bay leaves / 475 ml full-bodied red wine, like Burgundy or Bordeaux

Meanwhile, clean and slice mushrooms, then sauté them in butter until soft and golden brown. Add to slow cooker about 1 hour before serving.

wooden spoon

300 g cremini mushrooms / 28 g butter

When almost ready to serve, boil pasta, according to package instructions, in salted water. If sauce is too thin, remove lid and turn slow cooker to high; sift in a little bit of flour, a tablespoon at a time, and stir to combine until thickened. Serve stew over tagliatelle and enjoy!

sieve, large pot

0.5 kg tagliatelle / kosher salt / flour for thickening