Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 1.2kg gravy beef, cut into 3cm pieces
• 1 large brown onion, finely chopped
• 2 carrots, peeled, finely chopped
• 1 large celery stick, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon sweet paprika
• 2 teaspoons Massel Beef Stock Powder
• 125ml (1/2 cup) passata
• 4 dried bay leaves
• 2 large fresh rosemary sprigs
• 20g butter, at room temperature
• 2 tablespoons plain flour
• Mashed potato, to serve
• Fresh continental parsley leaves, to serve

Method

• Step 1 Heat 1 tablespoon oil in a large frying pan over high heat. Cook the beef, in batches, for 5 minutes or until evenly browned. Use tongs to transfer the beef to a slow cooker.
• Step 2 Heat the remaining oil in the pan. Add the onion, carrot and celery. Reduce heat to medium. Cook, stirring often, for 5 minutes or until tender. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the paprika and stir to coat.
• Step 3 Spoon the onion mixture over the beef in the slow cooker. Add the stock powder, passata, bay leaves, rosemary and 375ml (1 1/2 cups) water. Cover and cook on High for 5 hours or until the beef is very tender.

• Step 4 Place the butter in a small bowl. Add the flour and use a spoon to mash until combined. Add to the beef mixture in the slow cooker and stir well to combine. Cook, uncovered, for 10 minutes or until sauce has thickened. Season. Serve with mashed potato and topped with parsley.