METHOD

1. Heat some of the oil in a large saucepan & brown the beef in batches, this will ensure the meat is braised/browned nicely as opposed to steamed. Place the beef aside on a plate.
2. In the saucepan you’ve just browned the meat in, add a little more oil if needed & fry the onion until golden.
3. Add the beef back in with the onions & add the flour, stirring until the flour has soaked up the oil & coated the meat. Cook for a few minutes.
4. Add the stock, canned tomatoes & Sydney Porter, slowly stirring as you do to make a nice gravy without lumps.
5. Add the carrots, potatoes, bay leaves and stir to ensure the liquid covers meat & vegetables.
6. Season with salt/pepper to your individual taste.
7. Boil for 10 minutes & then transfer to a slow cooker & cook on low for 6 hours plus to tenderise the meat. If you’d prefer to do it on the stove then you need to add more stock (about 100ml) & simmer for an hour or so, until the meat is tender & veggies cooked.