There's nothing more comforting than a hot stew on a cold winter night - and this one's a real classic.
2kg beef chuck steak, trimmed, cut into 6cm pieces
¼ cup plain flour
¼ cup Gravox Our Best Beef Gravy powder
1/3 cup dry red wine
2 tablespoons Worcestershire sauce
1 large onion, coarsely chopped
2 medium carrots, peeled, cut into 3cm lengths
700g chat potatoes
420g can condensed vegetable & beef soup
Steamed broccolini and peas, to serve
Place beef in the removeable bowl of a 5 to 6-litre capacity slow cooker.
Combine flour with ¼ cup water in a medium jug. Stir to a smooth paste. Add gravy powder, wine, sauce and ¾ cup hot water. Whisk until smooth.
Add gravy mixture to cooker with onion, carrots, potatoes and undiluted soup. Season with salt and pepper. Stir to combine. Cover with lid.
Cook on LOW for about 7 hours, or until beef and potatoes are tender.
Serve with steamed broccolini and peas.
TIP! Boneless shin, also known as gravy beef, is also a good cut for slow cooking. If you want to extra flavour, try bay leaves, fresh rosemary or fresh thyme as they are robust herbs that can withstand the long cooking time.