Slow Cooked Cape Grim Beef

Serves: 6-8

Ingredients

1.2kg rump beef, fat removed and cubed
¼ cup seasoned flour
3 tbls oil
2 onions
2 carrots, diced
6 cloves garlic
1 400g tin diced tomatoes
2 cups beef stock
2 tbls brown sugar
2 tbls tomato paste
3 sprigs thyme, leaves stripped and chopped
2 bay leaves
2 tbls traditional gravox gravy

Method

1. Toss rump cubes in flour. Heat oil in frypan over medium heat and brown the meat. Remove to a plate.
2. Place rump cubes and remaining ingredients into the slow cooker, pouring enough stock to just cover all ingredients in the pot.
3. Cook on a low heat for 6 hours.
4. With one hour remaining to cook, stir through 2 tbls of Traditional Gravox gravy.
5. Serve on top of mashed potato with optional steamed vegetables.

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