5 tbsp tomato paste
1 litre beef stock
1.5kilos chuck beef
2 tsp dry mustard
3 tbsp Worcestershire sauce
3-4 gloves garlic, crushed
2 tbsp sweet paprika
1/2 tbsp cayenne pepper
3 tbsp all-purpose flour
4 carrots, chopped into 1 cm circles
5 small pink potatoes, cut in quartets
1-2 brown onions, sliced
Handful mushrooms, chopped
dash of salt & pepper
1. Using a slow cooker, pre-set time to 8.5 hours on low. Pour in the beef stock and turn on.
2. In a zip lock bag, add the chuck meat and all purpose flour. Seal, and shake to cover the meat all over. Pour into the slow cooker.
3. Add all remaining ingredients into the slow cooker and stir until all spices are mixed through. Leave for 8.5 hours on low or until meat is tender. Note: The last hour of slow cooking I removed the lid and switched it on high to make it thicker. Slow cookers will vary depends how powerful they are.
4. Enjoy with warm crunchy bread or rice.