Slow Cooked Beef Stew

1. Heat the olive oil in a large frying pan olive oil over a medium heat. Add the onions and gently fry until translucent, approximately 3-4 minutes.
2. Add the garlic and fry for a further 2 minutes, whilst stirring.
3. Add the cubed beef to the pan with the onions and garlic, and fry until the meat is brown.
4. Pour the hot beef stock into the slow cooker and add the prepared vegetables, spices, salt and the meat mixture from the pan. Cover with the lid.
5. Turn the slow cooker to low and cook for 5 hours.
6. After 5 hours, in a small glass dissolve the cornstarch into 1 tsp of cold water, and add to the stew, stirring well.
7. Replace the lid and continue to cook on low for another 1 hour.

Alternative method if you don’t have a slow cooker:

1. Follow the method from 1 to 3 as described above.
2. Pour the hot stock into a medium sized casserole dish or a pan and follow the step 4 as described above. Cover with a lid.
3. Bring the stew to the boil and then reduce the heat to medium. Simmer for 1 hour 40 minutes, stirring occasionally.
4. After 1 hour and 40 minutes, follow step 6 adding the dissolved starch in water to the stew, and stir well.
5. Cover with a lid and simmer gently for an additional 20 minutes