Serves: 4
Cook Using: Method
- Rub olive oil over the beef and season with salt and pepper. Heat a large frying pan over high heat and sear the meat; transfer to the slow cooker.
- Add the remaining ingredients with half the cornflour and stir well; cover with a lid and cook on LOW for 5 hours or HIGH for 3 hours.
- Once cooked, remove the beef from the slow cooker, cover with foil to keep warm and rest for 30 minutes.
- Strain the cooking liquor into a saucepan and discard the vegetables. Stir in the remaining dissolved cornflour and boil, then reduce the temperature and simmer to a thick gravy.
- Slice the cooked beef and serve with vegetables of your choice; drizzle with warm gravy and serve immediately.
Ingredients
- 500 g Northern Ireland Farm Quality Assured Beef
- 1 beef stock cube
- 2 carrotts
- 2 onions
- 1 tbsp olive oil
- 4 tbsp cornflour
- 3 tbsp tomato puree
- 2 tsp sugar
- 2 bay leaves
To Serve
- Roast potatoes, green beans, asparagus, peas and fried red onion (or whichever vegetables you prefer).
