• •800 g beef chuck (cut into 3cm cubes)
• •2 tbsp plain flour (for dusting)
• •2 tbsp olive oil
• •2 whole onion (diced)
• •3 whole carrots (peeled and chunked)
• •500 g potatoes (peeled and quartered)
• •2 whole celery sticks (sliced)
• •3 whole garlic cloves (minced)
• •500 ml beef stock
• •2 tbsp tomato purée
• •1 tbsp Worcestershire sauce
• •1 tsp dried thyme
• •2 whole bay leaves
• •salt and pepper (to taste)

Instructions

1. 1
   Ingredients for this step:

   • •800 g beef chuck
   • •salt and pepper
   • •2 tbsp plain flour

   Toss the beef cubes in flour with a pinch of salt and pepper until evenly coated.

2. 2
   Ingredients for this step:

   • •800 g beef chuck
   • •2 tbsp olive oil

   Heat olive oil in a large frying pan over high heat. Sear the beef in batches until browned on all sides, about 2–3 minutes per batch. Transfer to the slow cooker.

   ⏱️ Timer: 6:00

3. 3
   Ingredients for this step:

   • •2 whole onion
   • •3 whole garlic cloves

   In the same pan, soften the onions and garlic for 2 minutes, scraping up any browned bits from the bottom.

   ⏱️ Timer: 2:00

4. 4
   Ingredients for this step:

   • •2 whole celery sticks
   • •2 tbsp tomato purée
   • •1 tbsp Worcestershire sauce
   • •500 g potatoes
   • •3 whole carrots
   • •1 tsp dried thyme
   • •500 ml beef stock
   • •2 whole bay leaves

   Add the onion mixture to the slow cooker along with carrots, potatoes, celery, beef stock, tomato purée, Worcestershire sauce, thyme, and bay leaves. Stir to combine.

5. 5

   Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are soft.

   ⏱️ Timer: 480:00

6. 6
   Ingredients for this step:

   • •2 whole bay leaves

   Remove the bay leaves, taste and adjust seasoning. Serve in warm bowls with crusty bread.