Ingredients:
Beef chunks (need to have some fats . Right cut is key)
Half a Carrot
3 garlic
2 onions
2 Potatoes
2 pcs of bay leaves
Handful of basil
1.5 tbsp tomato paste
1 cube beef stock
1.5 bowl of water (soup bowl)
1 tbsp cornflour for thickening
Olive oil
Salt and black pepper (to taste)
Method:
Cut Beef into cubes and brown them using olive oil.
When slightly cook, add in chopped garlic, onions,carrot, potato, bay leaves and stir fry for 2 min to lock in flavour.
Transfer the mixture to slow cooker and add in water and tomato paste.
Stew for 2 hours. Checking occasionally and adding salt, black pepper and basil to taste.
Stir in corn flour before serving according to thickness of gravy desired.