14 small oyster blade steaks (2.5 kg), trimmed
3 large onions, halved, thinly sliced
6 large cloves garlic, crushed
1½ cups beef stock
⅓ cup Worcestershire sauce
300 ml tub light cooking cream
Mashed potato, to serve (optional)
Chopped fresh parsley, to garnish (optional)
- Toss beef in 1 tbsp olive oil. Season with salt and pepper.
- Heat a large, non-stick frying pan over a high heat. Add beef in three batches. Cook for 4 to 5 minutes on each side, or until browned. Transfer to a removable bowl of a 5 to 6-litre capacity slow cooker.
Reduce heat to medium. Heat 1 tbsp olive oil in same pan. Add onions and garlic. Cook, stirring occasionally, until soft. Add to slow cooker with combined stock and sauce. Stir to combine. Cover with lid.
- Cook on low for 6 hours, or until beef is tender. Stir in cream in last 20 minutes of cooking.
- Serve with mashed potato. Garnish with parsley.