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Optional: brown off cubed beef in a frying pan (don’t overcrowd the pan as we want the beef to caramelise, so do in two batches if necessary), then add to slow cooker. Just add raw beef to slow cooker if you’re short on time / want to save on washing up - there is a slight impact on depth of flavour but not a huge issue
Add all other ingredients except double cream, soured cream and wine to slow cooker.
Add wine to deglaze the pan you browned the meat in (scrape off any meaty bits) then add to the slow cooker (just add wine directly if you didn’t brown the meat)
Place lid on slow cooker and cook on ‘Low’ for 6 hours
Stir through soured cream & double cream - switch slow cooker to ‘High’ then cook for 30-60mins with lid off until you reach desired consistency and depth of flavour (this step will thicken the sauce slightly)
Serve with rice