900g stewing beef, cut into chunks
500g new potatoes, quartered
4 medium carrots, cut into chunks
3 celery sticks, finely chopped
1 tin chopped tomatoes
2 large shallots, chopped
500ml beef stock
1tbsp sweet paprika powder
2tsp chilli powder
2tbsp olive oil
Start by frying the shallots and celery over a medium heat in half the olive oil until softened.
Add the carrots and stir, fry a little longer.
Now add the spices and stir them into the vegetables.
Add the chopped tomatoes and mix.
Now put everything into the slow cooker, adding the potatoes and the stock. Turn the slow cooker onto ‘high’.
Put the remaining oil into the frying pan and fry the beef in batches – don’t crowd the pan or the beef won’t brown.
Add the browned beef to the slow cooker. Mix all the ingredients, cover and cook for 6 hours.