In a large, heavy-based frying pan, heat some olive oil and butter and start browning the beef. Try and get a lot of colour on them so they caramelize nicely. I leave them on a medium heat for some time before turning them. Once they’re sealed on both sides, season generously with salt and pepper.
Chop up all your veg into bite-sized pieces.
Once the meat is nicely browned, put it in a slow cooker.
Sprinkle paprika, mustard powder, Peppadews, garlic, bay leaf and herbs over the meat. On top of the herbs and spices, toss in the veggies.
In a large jug, combine the stock, red wine, Worcestershire sauce and tomato paste and pour over everything.
Using a large spoon, scoop everything around to combine, ending off by tucking the meat back in under everything.
Set the slow cooker to high and place the pot back inside the metal casing. Cook for an hour on high and then turn it down to low and leave it for 6 hours. Alternatively, leave it on low from the start and just cook it for an extra hour. Aim for between 5 and 7 hours in total either way.
This is a dish that improves with time, so you can make it a day in advance. It also freezes well.
Serve with a generous dollop of Greek yoghurt and a sprinkling of chopped fresh parsley.
Serves 4 – 6.
Recipe reprinted with permission of Jax of The Bushveld. To see more recipes, please click here.
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