Instructions

Stove Top:

1. Spray a large casserole dish over a medium heat with some cooking oil
2. Add the beef and lightly brown. Remove and set aside.
3. Add the onions, garlic and carrots and continue to fry for a few minutes, add in a little water to deglaze pan if they stick.
4. Add the remaining ingredients (including the browned beef and all juices), bring to a boil and cover and simmer for approx 1.5 hours.
5. Mix starch with a little water to make slurry and stir until thickened.
6. Sprinkle with fresh chopped parsley
7. Serve with your choice of sides.

Slow Cooker:

1. Follow the first couple of steps for browning the beef, and veg
2. Then add all ingredients to a slow cooker and cook on low for 8 hours or high for 4-6 hours.
3. Mix starch with a little water to make slurry and stir into slow cooker.
4. Slightly ajar lid for last 30 mins to thicken sauce.
5. Sprinkle with fresh chopped parsley
6. Serve with your choice of sides.

Instant Pot

1. Set Instant Pot to saute mode, spray with some cooking oil spray, once it displays hot, add the beef to brown. Remove and set aside
2. Add the onion, carrot and garlic and fry for a few mins, add in a little water to prevent sticking and to deglaze the pan.
3. Add all ingredients into the instant pot, add lid and close valve (if not self-sealing), set to manual high pressure for 20 mins, let pressure release naturally for 10 minutes and then release any remaining pressure.
4. Set instant pot back to saute mode, Mix starch with a little water to make slurry and stir until thickened.
5. Sprinkle with fresh chopped parsley.
6. Serve with your choice of sides.