Ingredients
- 700g beef chuck, cut into large chunks
- 3 carrots, chunked
- 2 parsnips, chunked
- 200g pearl onions, peeled
- 4 garlic cloves
- 2 tbsp tomato purée
- 200ml red wine
- 600ml beef stock
- 2 bay leaves, fresh thyme
- 2 tbsp olive oil, salt, pepper
Method
- Brown beef in oil in batches; transfer to slow cooker.
- Deglaze pan with wine; pour over beef.
- Add all remaining ingredients; cook on low 8 hours or high 4 hours.
- Season; serve with mashed potato or crusty bread.