Preheat the slow cooker on high while you prepare the ingredients.

Finely chop or crush the garlic and add to the frying pan with the bacon lardons and onions.

Cook over a medium heat for a few minutes until the bacon is coloured.

Transfer to the slow cooker with a slotted spoon, leaving the fat behind.

Season the meat with the salt and pepper.

Add half of the meat to the pan over a medium to high heat and sear, then turn over the meat to sear all sides. Add the oil if necessary.

Transfer to the slow cooker, leaving the fat behind, and repeat with the remaining beef.

Add the flour to the pan and stir to mix with the fat for a minute the gradually stir in the stock and wine until a thick gravy forms.

Pour the gravy into the slow cooker and mix all of the ingredients together.

Add the bouquet garni.

Cook on High for 4 to 6 hours or on low for 7 to 10 hours.

Alternatively, cook in a casserole dish at 160 C / 310 F / 140 FAN / Gas 2.5 for about 2 hours.

Chop the parsley and scatter over just before serving.