• Approx 1kg beef steak eg) rump, chuck. 
  • 2 Tablespoons Oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/2 to 1 Onion, finely diced
  • 3 teaspoons Garlic, crushed
  • 4 Carrots, peeled and diced into 2cm chunks
  • 4 Medium Potatoes, peeled and diced into 2cm chunks
  • 250 grams Button Mushrooms, cleaned, diced into halves
  • 1/2 teaspoon Thyme, dried
  • 1 teaspoon Rosemary, dried
  • 1 teaspoon Paprika Powder
  • 2 Tablespoons Worcester Sauce
  • 4 Tablespoons Tomato Paste
  • 2 1/2 Cups Beef Stock 

To Serve

  • 2 Tablespoons Cornflour
  • 1 Cup Frozen Peas, 150 grams
  • Parsley

Method:

  1. Dice the beef and coat with salt & pepper
  2. In a frying pan add the olive oil and over a high heat brown the meat in batches until seared and caramelised. Remove from the pan and set aside.
  3. Add the seared meat, the onions, garlic, carrots, potatoes and mushrooms to slow cooker. 
  4.  Add all the herbs, Worcester sauce, tomato paste and pour over the beef stock.
  5. Stir well then cover and cook on Low for 8 hours or High for 4-5 hours. 
  6. Once the meat is fall apart tender and the vegetables are cooked through remove half a cup of the liquid and add 2 tablespoons of cornflour or flour to this and mix together well. 
  7. Pour the cornflour mixture back into the slow cooker and stir through.
  8. Add the peas and stir them into the mix for 15 minutes.
  9. Turn off the slow cooker and allow to sit for 10 minutes before serving. the meat/stew function see notes below).
  10. Serve with mashed potato or rice.