1 1/2 tbsp extra virgin olive oil
1.2kg gravy beef, cut into 3cm pieces
1 large brown onion, finely chopped
2 carrots, peeled, finely chopped
2 medium potatoes, cubed
3 garlic cloves, finely chopped
1 tbsp sweet paprika
2 tsp Beef Stock Powder
125ml (1/2 cup) Tomato Passata
4 dried bay leaves
2 large fresh rosemary sprigs
20g butter, at room temperature
2 tbsp plain flour
Fresh Italian parsley leaves, to serve
Heat oil in a large frying pan over high heat. Cook the beef, in batches, for 5 minutes or until evenly browned. Transfer beef to a slow cooker.
Add the onion and carrot to the pan with more oil on medium heat. Cook, stirring often, for 5 minutes or until tender. Add the garlic and cook for 1 minute or until aromatic. Add the paprika and stir to coat.
Spoon the onion mixture over the beef in the slow cooker. Add the stock powder, passata, bay leaves, potato, rosemary and 375ml (1 1/2 cups) water. Cover and cook on high for 5 hours or until the beef is tender.
Place the butter in a small bowl. Add the flour and use a spoon to mash until combined. Add the beef mixture to the slow cooker and stir well to combine. Cook, uncovered, for 10 minutes or until sauce has thickened.
Serve hot, topped with parsley.