Heat a large frying pan over medium heat and add the oil.

Add the meat and cook turning until all sides are browned for about 10 – 15 minutes.

Transfer the meat to a slow cooker.

Add the onions, carrots, celery and mushrooms to the frying pan and cook until lightly browned (you may need a bit more olive oil).

Add the garlic and cook until fragrant then add the cinnamon, cloves, allspice, star anise and pepper and stir to distribute them evenly.

Pour the red wine into the pan, stirring until all the brown bits on the bottom come loose (this is known as deglazing the pan – it’s how you get ALL the flavour).

Add the tomatoes and bring to a boil then transfer the liquids in the fry pan over the meat in the slow cooker.

Refrigerate overnight at this point if you want to make the recipe ahead or if eating the same day, begin cooking on low for about 8 hours.

Season with salt and pepper to taste once the meat is at the point where it falls apart easily when tested with a fork.

Transfer to a serving dish and sprinkle with parsley.

Serve over polenta, pasta or mashed potatoes.

Enjoy with more of that bold red wine.