2 teaspoons olive oil
600g beef chuck steak, trimmed, cut into 3cm pieces
1 brown onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, finely chopped
1 1/2 cups red wine
3 tomatoes, chopped
3 fresh thyme sprigs
7cm strip orange rind
2 dried bay leaves
Mashed potato and steamed green beans, to serve
Directions
Heat half the oil in a large frying pan over medium-high heat. Add beef. Cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.
Heat remaining oil in pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Transfer to the slow cooker.
Add wine, tomato, thyme, orange rind and bay leaves to slow cooker. Stir to combine. Cover with lid. Cook on low for 6 to 8 hours (or on high for 4 hours), removing the lid halfway through cooking.
Remove and discard thyme, orange rind and bay leaves. Season with salt and pepper. Serve with mashed potato and green beans.