Created by ImPat on July 29, 2020
Step 1: Heat 2 teaspoons oil in a large frying pan over high heat and cook half of beef, for 3 minutes or until browned and tansfer to a 5.5L (22 cup) slow-cooker and then repeat with 2 teaspoons oil and remaining beef.
Step 2: Heat remaining oil in same pan over medium-high heat and cook onion, carrot, celery, mushrooms, bay leaf and thyme, for 6 minutes or until browned and then add garlic and stir for 30 seconds or until fragrant and then transfer to cooker.
Step 3: Combine beef stock, tomato paste and wine in a jug and pour into cooker and stir to combine. and now cover and cook on high for 4 hours or until beef is tender.
Step 4: Season and serve with pasta and cheese.