In a large pan cook pancetta over medium high heat until crisp. Transfer to the slow cooker.
Salt and pepper the beef, add to the pan and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
Add the red wine to the pan scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add stock and passata. Slowly whisk in the flour. Add the sauce to the slow cooker.
Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir,
Cook on low until beef is tender for 8-10 hours or high for 6 hours
Garnish with fresh parsley
