Ingredients: -

2 1/2 lb. Highland braising or topside beef, cut into 1 inch cubes
1 large tin of tomatoes, with juice
2 chopped celery sticks
4 carrots, sliced
4 potatoes, cubed (small)
3 onions, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/2 glass red wine,
400ml of good beef stock
Flour, salt, pepper,
1 small pack of frozen green peas (optional)

Instructions :-

1. Toss the Highland beef in a plastic bag with the flour seasoned with salt and black pepper. Add a little oil or beef fat to a frying pan, fry the coated beef until it is sealed. Remove the meat and set aside.

2. Place the rest of the ingredients except the beef stock in the slow cooker in layers with the beef.

3. Next carefully pour the wine and a little of the beef stock into the frying pan and stir to pick up any meat juices and flour left over from sealing the meat, then pour it over the rest of the ingredients with the last of the beef stock.

4. Cover and cook for 5 to 6 hours at 140C in the oven or on high in a slow cooker for an hour then turn down low for the remainder of the cooking time. Serve with hunks of fresh bread.