Ingredients

1.5 kg (3 lb) beef (chuck or blade steak)

1/3 cup flour

2 cups chopped onion

4 stalks celery chopped

2 chopped carrots

3 potatoes, peeled and chopped

425g (16 oz) can of whole peeled tomatoes

1 bouquet garni

3 garlic cloves

2 teaspoons salt

¼ teaspoon pepper

½ cup beef stock

2 tablespoons flour

3 tablespoons water, extra

chopped parsley to serve

Method

Trim beef and cut into rough cubes. Place meat in slow cooker.

Combine flour with salt, pepper and toss meat into flour to coat.

Add remaining ingredients, except 2 tablespoons flour and the extra water. Stir well.

Cover and cook on Low setting for 7-10 hours, or High 4-5 hours.

Before serving, turn to High setting. Make a smooth paste of 2 tablespoons flour and the remaining water. Stir into slow cooker, mixing well. Cover an cook until thickened.

Serve with chopped parsley. 

Serves 6