• Salt and pepper your cubed chuck steak to season.
• Brown your beef in batches and then add to the slow cooker
• In the pan used to brown the beef, add your onions, tomato paste, mixed herbs, beef stock powder and half the gravox with some of the vegetable stock to deglaze the pan
• Throw all your diced veg and the rest of your veg stock on top of the beef in the slow cooker, then add the onion mixture from the pan to the slow cooker and mix well.
• Cook for 2.5 hours on HIGH and 4.5 on LOW

  (I left it half an hour longer than needed to thicken but it was still perfection).
• Serve on creamy mash with oven baked rolls or fresh bread!

NOTES

• In the last 45 minutes of cooking I added the rest of the gravox and a cornflour slurry to thicken with a tea towel under the lid.
• Use any veggies you have on hand - you can add cut potatoes to the slow cooker instead of serving on mash (we just used leftover mash).
• No need to brown the meat, we just prefer the extra added flavour from browning.
• If you have it on hand Worcestershire sauce would make a great addition. - makes a lovely rich gravy!
• It’s easily fed 5 of us twice with leftovers for the freezer!