If using actual red wine: Replace part of the stock liquid with 150ml dry red wine.

 After browning the beef and mushrooms:

1. Transfer the beef and mushrooms to the slow cooker.

2. Add the carrots, shallots and garlic to the pan.

3. Stir in the tomato purée and cook for 1 minute.

4. Pour in 150ml red wine, scraping up the browned bits from the bottom of the pan.

5. Bubble for 2-3 minutes to reduce slightly.

6. Dissolve the OXO Red Wine Stock Pot in 250ml boiling water and add to the pan.

7. Pour everything into the slow cooker and continue with the recipe.

With real red wine, only add balsamic vinegar if the filling needs extra acidity.