- 1 Onion, chopped
- 2 sticks of celery, finely chopped
- 2 cloves of garlic, finely chopped
- 1 large carrot, peeled and cubed
- 2 Bay leaves
- A few sprigs of fresh thyme
- 600g Steak Pieces
- 2 Tbsp Tomato Puree
- 2 Tbsp Flour
- 1 Large Glass of Red Wine
- 1 Beef Stock Cube/Stock Pot made up in 150ml of Boiling water
- Sea Salt & Fresh Black Pepper
I know the joy of a slow cooker is that you are supposed to be able to dump everything in and go (who came up with the phrase dump dinners by the way? it’s a terrible phrase) but I really think it’s worth the effort of getting this started on the hob and then transferring to the slow cooker to let the flavours really mature and blend.
Begin by heating a glug of olive oil over a medium heat. When it’s hot enough add the onions and celery and cook for around 7 minutes until softened, then add the garlic and cook for a further minute. Add the carrots, bay leaves and thyme and give it a good stir. Sprinkle the flour over the steak pieces and season, stir to coat and then add to the pan, cooking until the meat is sealed, Stir in the tomato puree and cook for a minute. Turn the heat up a little and add the wine, cook for a few minutes before adding the stock. Bring to the boil and then transfer to the slow cooker. Cook on low for 6 to 8 hours.