1.5KG oyster blade beef

4 large onions (800g)

3 gloves of garlic

1/4 cup (70g) tomato paste

1/4 cup (35g) plain flour

1/4 cup (vegetable oil)

1 litre (4 cups) beef stock

Mashed sweet potato/potato and vegetables, for serving



1. Prep ingredients, cut beef into 4cm pieces, thinly slice onions and crush garlic.

2. Toss the beef in the flour with salt & pepper; shake off excess. Heat 1 tablespoon of oil in a large frying pan, cook beef in batches until browned. Transfer to 4.5 litre (18 cup) slow cooker.

3. Heat the remaining oil in the same pan; cook the onion and garlic, stirring until softened. Add the tomato paste and stir for a further minute. Then stir in stock.

4. Add entire mixture into slow cooker, cook, covered on HIGH for 3-4 hours or on LOW for 5-6 hours until beef is tender. Remove lid for the last hour of cooking to allow sauce to reduce a little. Serve with mashed sweet potato and vegetables.