1 tbsp of olive oil
400g beef fillet steak, cubed
2 carrots, chopped
2 stalks of celery, chopped
1 brown onion, chopped
1 cup of chopped tomatoes (canned)
2 cups of button mushrooms, chopped
3-4 coliban potatoes
¼ cup of red wine
fresh basil, chopped
ground black pepper
¼ cup of water (tap)
2 tsp of cornflour
1. In a large skillet placed on the stove, set to medium-high heat then add oil. Once the oil is hot, sear the beef turning each piece as it browns.
2. Transfer beef into the slow cooker. Add the carrots, celery, onion, tomatoes, mushrooms, potato, wine, thyme, basil, a pinch of mustard powder and pepper.
3. Cover then cook on high for 4 to 5 hours or on low for 8 to 10 hours, or until the vegetables and beef are very tender and the sauce is rich.
4. Thirty minutes before serving, combine the water and flour in a small bowl. Stir until smooth. Turn the heat to High. Gradually add the flour and water to the slow cooker. Stir until the sauce thickens.
5. Serve and enjoy!