Prep Time: 10 minutes        |        Cook Time: 4 hours, 40 minutes        |        Serves:  4

Ingredients

• 600g Jindurra Station gravy beef, cut into 4cm cubes
• 2 tbsp Remano extra virgin olive oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 2 celery stalks, finely chopped
• 2 carrots, peeled, halved and cut into 3cm thick slices
• 500g baby potatoes, quartered
• 500ml Chefs’ Cupboard beef stock
• 1 tbsp Remano tomato paste
• 1 tbsp worcestershire sauce
• ½ tsp dried thyme
• ½ tsp dried rosemary
• 2 bay leaves
• 2 tbsp White Mill plain flour
• Salt and pepper, to taste
• Fresh parsley, to garnish

Method

1. Heat half the oil in a large pan over medium-high heat. Add onion and garlic and cook for 3 minutes, stirring regularly – place in the slow cooker.
2. Heat the remaining oil and add beef. Cook for 3-4 minutes until evenly browned. Add to slow cooker.
3. Add vegetables, beef stock, tomato paste, worcestershire sauce and herbs and mix well.
4. Cover and cook on high heat for 4 hours.
5. Whisk together flour and a small amount of stew liquid in a small bowl to make a paste. Ensure it is lump-free. Add the paste to the slow cooker and stir well to combine.
6. Cover and cook on high heat for a further 30 minutes
7. Top with fresh parsley and serve.

Tip:  Top with fresh cooked green beans.