Ingredients

2 kg	chuck steak
1/2 cup	plain flour
3	brown onions
4	carrots
6	medium potatoes
4	garlic cloves
2	400g cans crushed tomatoes
4	bay leaves
4	large sprigs of rosemary
4	large sprigs of thyme
2 tsp	beef stock powder
	boiling water to cover
	black pepper

Equipment

• slow cooker / giant pot

Method

1. Dice chuck steak and put in a bag with flour, shake to coat
2. Fry steak on high heat in batches until browned all over, then set aside
3. Roughly dice all the veggies and garlic, add all the veggies except the potato to the pan and saute until onion changes colourCours
4. Add potato, meat, canned tomato, herbs and stock with enough boiling water to just cover everything to the slow cooker
5. slow cook 8 hours
6. serve with crusty bread

Notes

Ideal to take camping and heat up on the fire, keeps well out of the fridge for a day or two in cold weather

Alternatively bbq the steaks a few minutes each side, leave to cool then dice them up and add the flour to the veggies before cooking

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